People up North would laugh about how we Southerners bundle up when the thermostat drops below 60. The high was 59 today and the sky was overcast - a perfect fall day in my mind. I couldn't resist making a huge pot of tomato basil soup and I'll post the recipe below in case anyone else needs to warm up! (Pictures: Gage watched me c
o
ok and Bogie waited for crumbs to drop.)Ingredients:
1 red onion
2 tbs butter
2 large garlic cloves
1 or 2 15-oz cans of diced tomatoes (depends on how many people you are cooking for)
1 or 2 quarts of V-8 juice (depends on how many people you are cooking for)
Fat Free Half and Half
Fresh Basil (or dried if you don't have fresh)
Salt
Pepper
Sugar
Thinly slice red onion and saute in the butter until soft. Add minced garlic and cook for a minute while stirring. Add can(s) of diced tomatoes and cook for a couple of minutes while stirring. Transfer the mixture into a food processor and process for a minute or so until there is a smooth consistency. Transfer back to a large pot and flavor the soup with 1/2-1 tsp. of salt (to taste), 1 tsp. of pepper, and at least 3 tbs. of sugar (4 tbs. for a large pot). Bring to a boil then reduce heat and let simmer for about 15 minutes, stirring occasionally. Add 1-2 cups of fat free half-and-half and add freshly chopped basil (I usually use about 1/3 cup or so). Enjoy!
