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