Remember those days when I used to take at least a single photo of everything I attempted in the kitchen? And ate foods besides bagelwiches and breakfast burritos? Me neither.
A single out-of-season recipe to represent the entire fall season.
Tomato Basil Soup
Tomato Basil Soup
Ingredients:
1/2 large onion, sliced
3 cloves of garlic, finely chopped
pat of butter
3-4 medium tomatoes, petite diced
1/4 cup chopped basil
1 can Campbell's condensed tomato soup
2.5 cups chicken stock
splash of red wine (optional)
1 cup water
salt & pepper
Heat the butter over medium low and slowly saute the onions with the garlic until translucent and slightly caramelized. When the onions are ready, add in the chopped tomatoes and cook for an additional minute.
Add in the tomato soup with the chicken stock, water, and wine.
Let simmer for 20-30 minutes if you're paddling around the kitchen doing other things. Let simmer for "a bit" if you desperately want that soup now. At this point, you can puree in a food processor (and add in a little cream) for a creamy, smooth soup, but I like chunky.
Add in the chopped basil (I had sweet purple basil from the farmer's market and it worked lovely as well), and season to taste with salt and pepper. Serve up with some crusty bread or toasted croutons.
Mmm, mmm... good.
