Creamy Tomato Basil Soup is great rainy day choice. It’s from Pillsbury.com and I fully admit I am a Pillsbury geek. I judged the first $1 million Bake-Off in 1996 in Dallas and returned to the judges table in 2014 in Nashville. A child of the Becky Home-ecy generation, I watched my mother get recipes from product boxes and labels that became family favorites. Pillsbury.com is consistently full of inspiration for meal planning. Chefs inspire me as well but sometimes something basic, simply crafted from combining fresh ingredients with convenience items is just what you need.
Creamy Tomato Basil Soup
Yield: 4 servings
1 tablespoon olive oil
1/2 cup chopped sweet onion
1 (28-ounce) can organic crushed tomatoes with basil, undrained
3/4 cup chicken broth
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon coarse-ground black pepper
1 1/2 cups half-and-half
1/2 cup freshly chopped basil leaves
Freshly grated Parmesan cheese
1. In 3-quart saucepan, heat oil over medium heat. Cook onion in oil about 5 minutes, stirring occasionally, until tender.
2. Stir in crushed tomatoes, chicken broth, sugar, salt and pepper. Cover; simmer over medium-low heat 15 minutes.
3. Remove from heat; stir in half-and-half and basil.
4. Carefully pour half of mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Place blended mixture in bowl. Repeat with second half of mixture. Return blended soup mixture to saucepan; heat over medium-low heat until heated through. Top servings with Parmesan cheese.
Recipe note: To make ahead and freeze, mke soup as directed in steps 1 and 2; cool to room temperature. Place in 1-gallon resealable freezer plastic bag. Seal bag. Lay flat and freeze up to 3 months. When ready to use, thaw in refrigerator overnight or until completely thawed. Heat in 3-quart saucepan over medium heat; stir in half-and-half and basil. Continue with step 4.
SOURCE: PILLSBURY CO.