Thursday, March 27, 2008

Tomato Basil Soup

This recipe is from a good friend of mine, also named Betsy. It's easy and vastly superior to the canned variety and makes a quick supper with grilled cheese sandwiches. Originally a Weight Watchers recipes, it's low in fat/calories compared to its counterparts. It also freezes well! We keep the supplies on hand and even used evaporated milk instead of the cream successfully.

1/2 cup sliced onion
1 (14.5-oz.) can diced tomatoes in juice
1 can chicken broth
1 (8-oz.) can tomato sauce
1/2 teaspoon dried basil or 1 tablespoon chopped fresh basil
1/4 teaspoon dried thyme
dash pepper
1/2 cup half-n-half

Saute onions in non-stick pan with cooking spray. Add everything else except cream. Bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Cool. Process in blender or food processor until smooth. Stir in cream.

To freeze: multiply by five and divide into 2 1/2 cup servings in ziploc bags. Thaw and warm.

2 comments:

Bridgette Boudreaux said...

I'll be trying this tonight. I once made a heavenly roasted tomato and garlic soup but I can not find the recipe!! Besides, I know it called for fresh tomatoes and that is not really an option right now. Maybe I'll find the recipe by next summer and just freeze what I make!!

Bridgette Boudreaux said...

Okay, so it was really good! I doubled this recipe and used one can of diced tomatoes with chipotle peppers. It added the perfect amount of spice. I will probably add garlic in at the end of the onions next time, but that's just because our family can't get enough garlic!! Also, if you forget to add the dry herbs until the end it is okay, they still tasted great!