Sunday, January 23, 2011

Tomato Soup: I’m Obsessed.

Something fortuitous happened to me this week.  I had been couponing a little too aggressively and as a result, I ended up with 7 cans of crushed or diced tomatoes on my shelf.  I don’t really like stockpiling food, and all these cans of tomatoes were bugging me.  Since I don’t really care for pasta dishes, I wasn’t sure how I was going to use up all the tomatoes.  I went to AllRecipes to do a search by ingredients for crushed tomatoes when I came up on this recipe for Tomato Basil Soup.

It’s no secret I love tomato soup.  But I’ve gotten picky.  I don’t really care for the Campbell’s condensed version (although in a pinch, it will do… especially if there is grilled cheese to dunk in it.)  My craving is best satiated by Panera’s version – slightly creamy, a little hint of basil, and great tomato chunk texture.  This recipe looked like a perfect replica. 

I only made a half batch to see if I liked it, and I made a few tweaks by cutting back some of the butter that seemed extraneous.  It was so good.  I know exactly where the rest of those canned tomatoes are headed. 

Here’s the half-batch recipe (made 4 1 cup servings), with my tweaks.  You can still see the original in the link above:

  • 1 (28 oz) can of crushed tomatoes
  • 8 oz chicken broth
  • 10 basil leaves, minced**
  • 1/2 tsp sugar
  • 1/2 cup heavy cream
  • 3 T butter

**I didn’t have fresh basil on hand but I had minced, frozen basil on hand.  I get it in the freezer section of Harris Teeter.  This is the brand I use.

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How to:

1. Add the can of crushed tomatoes to the chicken broth and bring to a boil.  Reduce heat and simmer for 10 minutes.

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2. Add basil and sugar.  Reduce heat to low and stir in cream and butter.  Stir until butter has melted.

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3. Serve with homemade croutons!  (See below).

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Homemade Croutons

This isn’t really even a recipe… just a quick how to.  Cut up any stale bread into bite sized pieces.  Put in a ziploc bag and add just a drizzle of olive oil.  Add any type of seasoning you want (I like just a pinch of salt and dried basil).  Pour on a cookie sheet and bake at 350 for 10 minutes.  Flip, and bake for another 10 minutes.  They’ll keep in a tupperware or plastic bag for about a week.

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Enjoy!  I apologize in advance to Panera on Penny Rd.  You will probably see a substantial drop in your tomato soup business now.

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(Oh hey, stats!  In case you’re counting.  Per 1 cup serving: 217 cals, 14.5g fat, 628 mg sodium, 6g fiber, 6g protein.  Croutons will depend on how much bread and OO you use.  I used 3 oz bread + 2 T olive oil.  Per serving (4 svgs): 116 cals.) 

2 comments:

Katie said...

I am now hungry, thank you very much. If you were my neighbor, I'd do the grocery shopping if you'd do the cooking. I might even deliver starbucks on occasion.

Lindsay Collins said...

This will be dinner tonight... thanks for the post Meg! :)