Monday, January 16, 2012
Basil & Parmesan Tomato Soup
I like mine better.... *shhhhh*
It's quick and surprisingly cheap to make.
It all starts out with diced onion, as most good soups do. I used a whole small yellow onion. About 1/2 cup, diced.
Bring this to a boil and let it simmer for 5-10 minutes to get the flavors to blend.
Then, you'll need to puree it. If you have an immersion blender, just stick it in the pot and blend it up. If not, you'll need to take it off the heat and let it cool some before blending it in batches.
I also used fresh parsley, cause it was $.58 per bunch. About 2 teaspoons fresh parsley, if you are using dried, only use about 1 teaspoon, and 1 teaspoon of dried italian herbs (or just oregano). Add 1/4 teaspoon of salt and a good shake of pepper.
Throw this into the soup, along with 3/4 cup of lowfat milk and 1/3 cup sugar (I used about 5 teaspoons of stevia which is about twice as sweet).
Bring this to a boil and then reduce the heat to let it simmer, uncovered for about 20 minutes.
It's definitely not runny soup. It's heavy and warm, and just a little sweet.
It's a flavor explosion in your mouth.
Or not, if that sounds frightening.
I had to make this soup. It was important that I did.
Cause we had this happen.
Cause that's how the girl gets up into the tree. Duh.
Snow is fun.
It's especially fun when you come back into a warm house with piping hot Basil & Parmesan Tomato Soup.
That, and Stovetop Hot Cocoa.