Yesterday concluded a seven-day trip back to the upper Midwest to celebrate Christmas with our families. We visited two states (Minnesota and Wisconsin) and drove through 6 (not including our home state of Ohio). We enjoyed time spent with 20 different family members. We saw three inches of snow fall in Minnesota and came home to 3 inches of snow in our driveway. We left with our minivan packed full of stuff and managed to come back with even more stuff. I’m in the middle of six loads of laundry, and we’re exhausted.
My husband requested grilled cheese and tomato soup for lunch today; my 7-year-old and 3-year-old requested homemade tomato soup. So I grabbed two jars of homegrown tomatoes and a handful of dried basil from my garden, and I got to work. In less than 30 minutes I had something way better than the stuff you find in a can.
Today is the first Wednesday of the new year, and I’m working to get back in the blogging groove. On this cold, snowy day in January, doesn’t a simple bowl of summer sound good?
Creamy Tomato Basil Soup
- 3 Tbsp. butter
- 1 medium onion, chopped fine
- 3 cloves garlic, minced
- chicken bouillon -1 cube or 1 tsp.
- 2 cans diced tomatoes (for more tomato flavor, feel free to add another can), undrained
- 4 Tbsp. tomato paste
- 1 tsp. salt
- 1 tsp. dried basil
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. dried parsley flakes
- 1/8 tsp. cayenne pepper (optional)
- 1 can (12 oz.) evaporated milk
- 1/4 cup Parmesan cheese
Melt butter in 3 quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Add garlic; cook until fragrant, 30-60 seconds. Add chicken bouillon, tomatoes, tomato paste, salt, basil, pepper, oregano, parsley, and cayenne pepper. Simmer for 10-15 minutes. Remove from heat and puree using a blender or immersion blender. Return to heat; add evaporated milk and Parmesan cheese. Cook until heated through. Highly recommended alongside grilled cheese sandwiches.