I can’t believe we’ve had NEGATIVE temps in Fahrenheit this week & a full on snow day today!
So soup is a no-brainer but I don’t think one thinks of tomatoes in the depths of winter. But I do – ‘coz I cheat a little. I go out and buy excellent quality Italian tomatoes – crushed, diced what ever is on sale and it makes up for the yucky tasting tomatoes in the winter.
So lovely tomato soup all year round! Now let’s get to the basil. I can’t stand it when the basil is cooked down to nothing in the soup. Because lets face it, we use basil for its gorgeous flavors and scent. So if you cook it down it goes from herb to plant! So I like to add the basil just in the last 10 minutes of cooking, just enough to blanch it but retain all its lovely flavors.
Next comes the pureeing in batches. A tad of cream & a lip smacking delicious soup on the table. To die for with lovely crusty grilled cheese sandwiches.
Oh boy! I’m salivating just think about it.
Trust me peeps! Get this one on your dinner table now and stop buying those carton versions loaded with sodium.