December 21, 2011 by blackbirdideas
Yep. Soup season is in full swing and after Christmas: Take One and I was ready to immersion hand blend the crap out of some soup. First on the list was Creamy Tomato Basil soup. This weekend Bf and I hit up our favorite (well, my favorite) weekend lunch spot, Alon’s Bakery, and had a great cup of Tomato Basil Soup. I couldn’t get enough. I had to try it out at home as well.
Here is what I started with:
This is a super-simple recipe (which you can find the printable version here) which requires a few fresh ingredients and about 30 minutes on the stove top until its ready to eat.
I got started by heating up Olive Oil in my pot, Julia. Then I added in the diced fresh tomatoes and onion.
After about 5 minutes, I added in the garlic and let it all cook for about 1 minute.
Add crushed tomatoes and water. Simmer over medium heat for 25 to 30 minutes.
Muahahaha.. time for my new immersion hand blender. I couldn’t wait to test this baby out!
Before the blending got underway… I needed to add in my fresh basil leaves.
Then, the blending began. That’s not my hand by the way. Its Bf’s. He yanked that blender out of my hand as soon as I placed it in the soup. Looks like he wanted a turn too.
I blended the soup until it reached my desired consistency. I like mine a little chunky so this was perfect.
I added in a generous amount of kosher salt and fresh ground pepper.
Then, add in the cream. You could use heavy cream, I just used regular whipping cream. If you are looking for your soup to be a little on the lighter side, you could add in milk instead.
Then, my favorite part… I love the swirls that cream makes in tomato soup.
Bf couldn’t resist getting in the for a taste after the swirling took place.
Ok maybe he couldn’t resist getting in there for a taste or two after the swirling.
I topped the soup with some fresh basil (just because I had a leaf or two left) and served it with a grilled cheese. Why? Because what on earth goes better with tomato soup than grilled cheese?! Nothing.
Yum, I love how the soup still had some fresh basil chunks in it. Of course you could blend it as much or as little as you wanted.
I am seriously digging soup season. I can’t wait to get out there and try some new soups. I am planning on making Skinny Broccoli and Cheese soup this week too. Yum yum.
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Inspired by Food For My Family