Cream-less Tomato Basil Soup
It’s that time of year to wrap up in your sweaters, play in the chilled air, pounce into piles of leaves and down every possible combination of soup imaginable. I live for soup-time. And lately I’ve been snarfing down a lot of it.
Along with all that snarfing of soup came the shedding of a few pounds – 13 and a half to be exact.
This soup was born out of necessity. After my now infamous failure to add tomatoes to a One Pot Bolognese, I was left with exactly 43.5 ounces of canned diced tomatoes and nothing to do with them. Soup seemed like an appropriate answer.
Using the ATK Healthy Family Cookbook as my guide I went to work. Now I’ll admit, half the time I look through recipes in books, I just look at the ingredients and then go off on my own tangent, as I’m prone to do – throwing it all together in my own fashion.
This recipe is no different.
For your recipe be sure to include:
~ 3 – 14.5 oz.cans, Low-Sodium Diced Tomatoes
~ 1 – 14.5 oz. can – Chicken Stock
~ 3 cloves Garlic, minced
~ 1 medium onion, mined
~ 1/4 c. Red Wine
~ 1/4 c. Star Fine Foods Basil Infused Olive Oil
(EVOO works beautifully as well, don’t fret)
(EVOO works beautifully as well, don’t fret)
~ 1/4 c. Minced Basil
~ Salt and Pepper
Into a large dutch oven over medium heat, heat one tablespoon of the olive oil until just shimmering. Add in minced onions and stir occasionally until they begin to soften. Add in minced garlic and stir until it becomes fragrant. Seriously, the smell of garlic just fills my soul. No? Is that just me? It’s okay if it is…
Next up, pour in diced tomatoes and chicken stock. Bring to a slow boil, and with an immersion blender – puree the living daylights out of your tomatoes to get them smooth.
Add in your red wine and the remainder of the olive oil*, pureeing until incorporated.
This will take a few minutes – maybe upwards of 5-7 so just be patient.
This will take a few minutes – maybe upwards of 5-7 so just be patient.
But if your’e not getting all you want out of your immersion blender, or you’re that impatient, break out your real blender and pour it all in there, and as it frappes pour the olive oil into the hole in the lid. This will ensure the olive oil is incorporated into the soup.
I used this Star infused olive oil to give the soup an extra bounce in its step. It was delicious, lively and really added a touch of pizazz to the soup. If you’re more of a demure spirit, by all means EVOO will suit you just fine for this soup. I just adore all things basil, don’t mind me.
Once that’s done you can pour it back into the pot and let it get the rest of it’s beauty sleep over medium heat. Let it simmer slowly for 20 minutes and finally, add in the additional minced basil and salt and pepper to taste.
Serve piping hot with cheesy toast and you’ve got a fabulous meal with much less guilt than the cream based tomato soup would provide. Here’s to healthiness and a warm snuggly nap-time tummy!
Now, *small sidebar*: The above listed olive oil was provided to me by Star Fine Foods. I heart it, and it was a big hit with my dinner party group topped onto homemade ricotta. They provided the goods, but the opinions here are my own. I’m a big fan of Star in my daily cooking, and was pleased as punch with their generosity.
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Mmm I love a good tomato soup…especially a healthy one!! This looks delicious 🙂
This soup looks tremendous – would love bowl for supper – lovely recipe
Mary x
Fantastic recipe and love the bread:)
Such a perfect and timeless fall recipe. I like the idea of adding chicken stalk. I haven't traditionally done that but probably should.
Woo hoo and congrats on dropping the pounds! (For the record, I think we should all be able to eat as much peanut butter, I mean, food as we want without ever gaining weight.)
This soup looks great, and I love that it calls for "normal" things I have in my house. Ha. You sound like me – you read a recipe and then do your own thing. It's such a bad habit I wish I could break. There's probably no hope for me, though. 🙂
yummy yummy..Delicious..Thanks for the recipe dear
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perfect! I have been wanting a tomato soup recipe that doesn't have cream! Thanks!
and I'm so glad to hear how excited you are about my Cabbage soup. I hope you love it!
Yum! I love soup!
Congrats on the weight loss! 🙂
Looks delicious and healthy! Love it!
It's chilly here tonight and wow I could go for a huge bowl of this yummy goodness.
13.5! Woo-hoo! Good for you. I especially like that you still paired a little bread & cheese with your tomato soup. I think that's like a law.
This looks great and congrats on the 13 1/2!!
Loved your story for ATK. The tomatoes cracked me up.
Came over from tasty kitchen, this looks yummy! Looking forward to making it .)
I just discovered your blog through the Woodinville Weekly. I am so glad that I did, it is wonderful. Have you seen Star oil products anywhere in our area..w'vill , bothell, redmond? xoxo
Hey Cynthia – Star has a line of products at Top Foods in W'ville I believe. Safeway also carries them! Good luck! So happy to know another W'viller! ~Megan
Yummm! This is super similar to my tomato soup recipe, but I like to use white wine. I also have started pureeing low-fat cottage cheese with a blender and having it on top of soup, dipping apples in it, etc. It's just as tasty as ricotta but cheaper and with a ton less cal+fat!
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It is difficult to trace the exact history of cabbage, but it was most likely domesticated somewhere in Europe before 1000 BC. By the Middle Ages it was a prominent part of European cuisine, although savoys were not developed until the 16th century. Cabbage heads are generally picked during the first year of the plants’ life cycles, but those intended for seed are allowed to grow a second year, and must be kept separated from other cole crops to prevent cross pollination. ”
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