Cold Weather Comfort Soup
Creamy Fire Roasted Tomato Basil Soup
This soup is absolutely one of my faves! In fact, if I was told I had to eat one soup every day from now on, this is the one I'd choose. I'm not much for measuring ingredients when I make soup so, except for the tomatoes and chicken broth, the amounts listed below are approximates. The key to this soup is using Fire Roasted Tomatoes; I've used plain old diced tomatoes when I didn't have the others, but it really isn't the same soup. And the best way to eat this soup is to add a few tablespoons of half & half for each serving. When adding cream, always add it at the end - or if you're reheating the soup from fridge, add the cream when you put the soup in the pot and simmer it to heat it through. Hope you love it as much as I do!
1 large Onion
1 medium Eggplant
1 medium Zucchini
Fresh Mushrooms (1/2 package or more?)
2 large cans (28oz) of Fire Roasted Tomatoes - MUIR GLEN brand is my #1 choice
2 cans Chicken Broth
1 tbsp Red Pepper (more or less depending on your taste)
4 tbsp Basil leaves
3 cloves crushed/minced Garlic
Chop Eggplant, Zucchini, and Onion. Add to stock pot with 1 tbsp oil and cook over medium heat until vegetables start to become tender. (Add Basil & Garlic as vegetables begin to cook.) Add Fire Roasted Tomatoes, Chicken Broth and Red Pepper. Bring to a boil. Reduce heat and simmer for about an hour - soup will lose about an inch of liquid. Blend with an immersion blender or let cool and blend in batches in a standard blender. Add half & half or cream and heat through. Yields approximately 12 cups. (This soup freezes well, but do not add the cream before freezing.)
1 large Onion
1 medium Eggplant
1 medium Zucchini
Fresh Mushrooms (1/2 package or more?)
2 large cans (28oz) of Fire Roasted Tomatoes - MUIR GLEN brand is my #1 choice
2 cans Chicken Broth
1 tbsp Red Pepper (more or less depending on your taste)
4 tbsp Basil leaves
3 cloves crushed/minced Garlic
Chop Eggplant, Zucchini, and Onion. Add to stock pot with 1 tbsp oil and cook over medium heat until vegetables start to become tender. (Add Basil & Garlic as vegetables begin to cook.) Add Fire Roasted Tomatoes, Chicken Broth and Red Pepper. Bring to a boil. Reduce heat and simmer for about an hour - soup will lose about an inch of liquid. Blend with an immersion blender or let cool and blend in batches in a standard blender. Add half & half or cream and heat through. Yields approximately 12 cups. (This soup freezes well, but do not add the cream before freezing.)
