Totally Tasty Tomato Soup

Campbell's Condensed Tomato Soup is one of my all time favorite comfort foods.  And every five years or so, I get a hankering to feel like I am six years old again and indulge in a grilled cheese sandwich with a hearty bowl of tomato soup.  After a quick visit to the grocery store and the forgetting of a critical item on the list, I was forced to get creative and come up with a homemade tomato soup upon my return back to the house.  What resulted was a beautiful mix of ingredients from my refrigerator and pantry that will surely become my new go-to for tomato soup cravings.  The best part is it is completely Paleo and doesn't require much more time than preparing a pan of not-so-healthy Campbell's.

Here is what I was able to round up around my kitchen to prepare a last minute tomato soup:

1/2 medium sweet onion, diced
4 cloves garlic, minced
2 tablespoons of grass-fed butter
3 cups organic chicken broth
2 14.5 oz cans of fire-roasted diced tomatoes, I like to use the fire-roasted with medium green chilies
1 teaspoon dried basil
salt and pepper

In a 4 quart sauce pan, melt butter over medium heat.  Add the onions and cook until translucent.  Add the garlic and stir until fragrant, 2 - 3 minutes.  Slowly pour in the chicken broth and the diced tomatoes and stir well.  Bring to a boil then lower the heat, cover and allow to simmer for fifteen minutes.  Add dried basil, salt and pepper to taste, and continue to cook for an additional five minutes.  In small batches, pour the soup into a blender and blitz until smooth and creamy.  Continue to blend in small quantities until the entire pot of soup has been blended.  Serve immediately.

This certainly hit the spot and I was more than thrilled I had everything on hand to whip up something so darn tasty and so much healthier!

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