Tuesday, October 6, 2009

Soup's on - Tomato Basil

I wanted soup and sandwiches because it's a fall thing to me. So, I came up with my version of tomato basil soup based on what I had on hand. Sub out whatever tomato products you happen to have. I dont think you can mess this up and whatever you do will put Campbell's to shame!

Joni's Tomato Basil Soup

6-8 medium tomatoes
2 T tomato past
1 can chicken broth
1 can water
1/2 medium onion
1 clove garlic
1 sweet red pepper
1 T canola oil
1 cup basil leaves
Salt/pepper to taste
1/2 cup fat free half and half (any milk product would work)
1/4 cup fresh grated parmesan cheese (plus extra for topping)
1/4 cup butter (I used Smart Balance)
Saute onions, garlic and peppers in canola oil until soft. Add broth, water, tomatoes, tomato paste and basil. Simmer 30 minutes. Using a blender, food processor or immersion blender, blend until smooth. (If using a blender or food processor, make sure you vent the top a bit and only blend in small batches - don't burn yourself!). Return to pot and add half and half, butter and cheese while on LOW heat. Take off heat, garnish with more cheese and serve.


The sandwich part of "soup and sandwich" was really good and used up some leftovers.
Stack the following:
1/2 Arnold's bread round (just use one circle - this is open-faced)
2 tsp Alfredo sauce
1tsp real bacon bits
shredded chicken
cheddar cheese

I put these in my convection oven at 375 degrees until the top was browned. If you dont have a convection oven, I would broil for a few minutes to get the top browned. These were YUM!

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