It's winter time, and snow is on its way (at least in New England)! Nothing screams staying-home-from-work day like grilled cheese and tomato soup for lunch. We've got you covered (at least on the soup front).
I came up with this recipe on just such an occasion: I was home on a snowy day and just thought, "I could use some tomato soup." Naturally, there was none in the cupboard, so I had to improvise. I had tomatoes and figured, what the heck? I can just make my own!
This recipe has evolved a bit since that first attempt, but not much. I originally used dry basil since that was all I had, and it was still delicious. If you're taking that route, I'd suggest starting with around 1 tsp and adding more to taste. No matter how you choose to make it, this is a great recipe for those cozy indoor days. I personally love it because it's so simple, uses fresh ingredients, and has a thick and creamy consistency.
The way the recipe is written, the soup can be a little peppery for some people (I like my tomato soup peppery). If this sounds like you, just use half of the amount of pepper that I listed, or season to taste after you've blended it.
The croutons are the icing on the cake; I really don't suggest skipping them. They complement the soup fantastically in terms of flavor and add some nice texture. The cooking time I chose leaves the outsides of the croutons nice and crispy while the inside stays a little bit soft. If you want them to be crispy all the way through, add a few minutes to their cooking time. If you're in a bind, you can also use store-bought Italian-seasoned croutons. Enjoy!
Tomato & Basil Soup
Makes: 2 servings
Prep time: 10 minutes
Cook time: 45 mintues
For the soup
2 Tbsp butter
1 small onion
5 medium tomatoes, seeded and cut into wedges
1 cup chicken broth
10 fresh basil leaves
½ tsp salt
½ tsp black pepper
For the croutons
Two or three 1-inch thick slices of French baguette
2 Tbsp butter, melted
Garlic Powder
Dry Basil
Freshly-grated parmesan cheese
1. Preheat oven to 350°F.
2. In a large saucepan, melt butter over medium-high heat, then sautée onions until softened, but not browned.
3. Add remaining ingredients and simmer for 30 to 40 minutes, stirring occasionally.
4. While the soup is simmering, get started on the croutons. Cut the slices of baguette into chunks (roughly 1-inch cubes).
5. Dip the bread into the melted butter, then place on broiler pan with the crust side down. Season with garlic powder, basil, and cheese.
6. Bake for about 12 minutes, until slightly browned and crispy on the outside.
7. Now back to the soup, pour the contents of the saucepan into a blender and blend on high speed until smooth, then transfer to bowls. Top with chives and homemade croutons to serve.