Raise your hand if you could eat soup pretty much every single day. If your hand is up, you are my new friend. Now, I’m not talking about canned soup at the grocery store. That stuff just gets way too salty for me. I’m talking about homemade, rich and heart soup, something you can dunk a nice crusty slice of bread in. Nom. I’m there. :p
The other day I was at a cute little coffee house, sipping on my chai latte, waiting for my cheesy veggie panini to come. Now, that veggie panini was awesome. Homemade bread for the win. But when I saw the waitress bring out steaming bowls of homemade tomato basil soup (aka one of my two favorite soups), I immediately wanted a do over. It looked sooooo good! I knew I needed some tomato basil soup in my life…and soon.
Oh, and the panini was delicious so the story has a happy ending.
So I knew I needed to make this soup. And the farmer’s market is going on in town now. You can get a bunch of basil for a buck. Can’t beat that. So I knew my mission.
And hey, this is even a recipe that’s on the lighter side. Win, win, right? Second helping time. Like I wouldn’t do that anyway. 🙂
So of course I’m having what’s left of this delicious soup tonight, with a grilled cheese made with buttery homemade bread. And the grilled cheese is going to have pesto on it. No lies. All grown up grilled cheese.
So connect with your inner child and enjoy some tomato soup!
Happy eating! 🙂
- 10-12 Roma tomatoes
- 1 tsp olive oil
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 28 oz can of crushed tomatoes
- ¼ cup sun dried tomatoes
- 4 cups low sodium vegetable broth or chicken broth
- 1½ cups of fresh basil
- ¼ cup cream cheese
- Preheat oven to 350 F.
- Place tomatoes on a sheet pan. Drizzle them with olive oil and a sprinkling of salt.
- Roast the tomatoes for 40 minutes.
- Meanwhile, in a large soup pot, add coconut oil. Once melted, add the onions and saute over medium heat until translucent, about five minutes.
- Add garlic and stir for thirty seconds. Then add the crushed tomatoes, broth, and sun dried tomatoes.
- Bring to a boil, then add the roasted tomatoes and any juices they released. Bring to a boil, then reduce the heat slightly and simmer for ten minutes.
- Add basil and cream cheese and stir until cream cheese is melted. There might be a few white bits. That's ok.
- Use an immersion blender to blend the soup to your desired consistency. Alternately, you can put the soup in a blender a little bit at a time.