Janu-weary? Soup Can Fix That!



The bright colors of Christmas have been packed into their boxes and stowed in the basement. Just a few weeks until the reds and pinks of Valentine's Day appear, but until then, it's time to take a break from the hectic Holiday "to-do" list, sit down, take a deep breath and evaluate where we're headed in 2012. I can't think of a better soothing companion for such a task than Basil Tomato Soup.

I love this soup in the summer when tomatoes and basil are at their peak, but it's also delicious sipped from a mug on a cold January day. I hope you will take time to make a big steaming pot of this soup and while you reminisce about 2011 you will also set some worthy goals for 2012. I first posted this recipe in July, 2011. You can go there (http://pinchofthissmidgenofthat.blogspot.com/search/label/basil%20tomato%20soup), or check out the recipe below. Whatever your goals this year, I pray you would apply Ecclesiastes 9:10 to each "task at hand."



If I ever wonder what God's will is for me, I often find out by just doing the "task at hand" (ironing, making a meal, laundry, writing a note, etc.) while I wait for God to lead me on His path. Usually, while I'm doing a simple task, He gives me peace and guidance on the journey.

Are you ready for that hot cup of soup? I've eaten it cold---sipping it from a mug---and, I've eaten it hot along with some corn fritters or a sandwich, and it was delicious both ways. Go gather the ingredients and I'll meet you back here!

BASIL TOMATO SOUP

INGREDIENTS:

Now, don't panic on me! I know that looks like a lot, but it really isn't! Hang on!

Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat.

Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant. (This smells sooooo good!)

Add the broth ...

... and the tomatoes (the recipe calls for "seeded" but I didn't have that... The blender pretty much takes care of the seeds anyway :-). Bring to a boil, then reduce the heat to a simmer.

While your soup simmers for about 10 minutes, gather some fresh basil and chop it fine. This will add the pretty Christmas-y GREEN flecks and yummy flavor to the soup. You'll need about 3 T., plus a little extra, if you plan to use some for garnish. This smells soooooo good when you're chopping it.

After about 10 minutes,  add 3 T. basil and 1/8 tsp. cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender.

Remove from the heat and cool slightly.

Puree the soup with an immersion blender or in small batches in a blender or food processor.

Season to taste with salt and pepper.

Fill a bowl or mug and enJOY! So YUMMY! (I had my first bowl with corn fritters on the side, but crackers would be a good addition, too. I've also enJOYed it with a Reuben sandwich (recipe here: http://www.pinchofthissmidgenofthat.blogspot.com/search/label/Reuben%20Loaf), as well as all by itself, hot or cold from a mug. All were very good.)



BASIL TOMATO SOUP

INGREDIENTS:

2 T. unsalted butter
2 T. olive oil
1 large onion, diced
3 garlic cloves, grated fine or minced
4 c. chicken broth
2 (28-oz.) cans peeled whole plum tomatoes, seeded and chopped
3 T chopped fresh basil, plus extra, if desired for garnish
1/8 tsp. ground cinnamon
salt and ground black pepper, to taste

DIRECTIONS:
Melt the butter and heat the oil in a 6-quart heavy-bottomed stockpot over medium-low heat. Add the onion and cook for about 5 minutes, until the onions are soft, stirring occasionally. Add the garlic and cook for 1 minute longer, until fragrant.

Add the broth and tomatoes. Bring to a boil, then reduce the heat to a simmer. Continue to simmer uncovered for 10 minutes, then add 3 T. basil and cinnamon and simmer for 10 minutes longer, until the tomatoes and onions are very tender. Remove from the heat and cool slightly.
Puree the soup with an immersion blender or in small batches in a blender or food processor. Season to taste with salt and pepper. This soup can be served hot or chilled. Garnish with the extra basil before serving.
Make It Dairy-Free: Eliminate the butter and increase the oil to 3 Tablespoons.

Make It Vegan: Eliminate the butter and increase the oil to 3 Tablespoons. Replace the chicken broth with vegetable broth.
Quick Tip: Basil chiffonade makes a beautiful garnish. Chiffonade actually refers to a method of cutting herbs. It's very simple---just tightly roll several basil leaves together lengthwise and cut at an angle into thin strips. Use a very sharp chef's knife for best results.

If you enJOY the taste of fresh basil, try planting some in a pot and keeping it on your porch. It's not only pretty, but you reap the benefits when you use it in your recipes

 Nothing tastes better than fresh, home-grown tomatoes! But, even in the winter, you can find some great veggies in the produce section.

Many BLESSINGS to you until next time! May you reach all your goals for 2012. ... Now back to the task at hand! :-) Leave a comment and tell me how you determine God's will for your daily life or how you enJOYed your cup of soup.