Tomato Basil Soup by Lauren

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KitchenMagician

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Hello there, my little bullet babies! Lauren here, your Magic Bullet Blender Kitchen Magician – back’atcha.

Football. Hockey. My birthday. Yankees killing it. Advil Cold & Sinus.

What does that mean?

 

Fall.

Fall is here.

Fall is back.

Fall is my favorite.

 

What else is my favorite?

 

Cheese.

 

Grilled cheese.

 

And what in the world goes better with grilled cheese than tomato soup? It doesn’t get any better than GOOD tomato soup.

Below is a recipe for an INCREDIBLY easy tomato soup that I would funnel in the middle of a busy intersection if you asked me to, completely without hesitation.

Go ahead and judge me, Judy, because when you try this, you’ll be saying the same thing.

Bust out that huge, plastic Nintendo Duck Hunt gun and give this baby a shot. I promise you will not be disappointed, and, in case you have failed to notice, I’m a bit too honest – AKA: I haven’t lied to you yet and wouldn’t start now.

In the words of the great Pat Benatar – ‘put up your dukes, let’s get down to it.’

Ingredients

  • 1 1/2 cups canned, whole tomatoes – separated
  • 1/2 yellow onion, roughly chopped
  • 1 clove garlic, halved
  • 2 Tablespoons butter
  • approx. 3 fresh basil leaves
  • 1/2 cup heavy cream
  • 1 Tablespoon corn starch
  • Salt and pepper to taste

*Optional – few shakes of hot sauce

Instructions

  1. To a pan on medium heat, add butter, onion and garlic. Tiny shake of salt and pepper to season. Sauté until onion is translucent – about 5 minutes.
  2. To tall cup, add 1/2 cup of tomatoes, basil and butter, onion and garlic mixture.
  3. Blend for 10 seconds until pureed.
  4. Add additional cup of tomatoes, plus tall cup contents back into pan, still on medium heat.
  5. To a bowl, add heavy cream and corn starch. Whisk with a fork to combine.
  6. Slowly pour into pan with soup mixture, while slowly stirring to mix together.
  7. Cover and turn back to medium low heat. Let simmer for 15 minutes, stirring occasionally.

You are done kiddos!

I personally like to bump it up and add a few shakes of hot sauce at the end.

My mother, Debbie the Demolisher (because of her kitchen abilities), adds in a couple of tablespoons of freshly bulleted pecorino romano. Perdy gooood.

From there, my recommendation, grab some ciabatta bread – slice it, toss on some bullet blender olive tapenade, some fresh mozzarella, few fresh basil leaves, get Brett ‘The Hitman’ Heart-crazy and panini that baby. Enjoy.

I told you this post was going to be cheese-based, didn’t I?

On that note, happiest blending – from my big heart in Boston, to all of yours 🙂

xo – Lauren

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