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Chunky Tomato Basil Soup Recipe – Most Sunday mornings are very busy. It’s usually when I purchase all the groceries Mom needs for the coming week. Busy too? Pin the recipe for later.
Recently, it has also become easier for me to prepare “dinner” and tote it along rather than prepare the entire meal in her kitchen.
Under normal circumstances, I would opt for a slow cooker or even a pressure cooked one pot meal. Every so often, I run out of ideas for quick and easy to prepare portable meals. My version of meals on wheels.
Make homemade tomato basil soup! Let me explain why I questioned my sanity.
Travel with food! I’ve found the ideal containers when taking soup to Mom – Plus… they’re microwavable and easy to open.
Tomato soup is very low on my list of favorite soups but it is numero uno on the DH’s list. If he could have soup before every meal that would suit him fine.
And if it was tomato soup, it would make his day.
But Mom does not like anything tomatoey so I am pushing the proverbial envelope.
I asked if she might enjoy this type of soup and much to my surprise the answer was “Oui, it would go very well with a grilled cheese sandwich!”
So here I am early on a Sunday morning, multi-tasking as I normally do AND gathering ingredients for what I hope will be an easy homemade tomato basil soup. This is a first for me.
We’ll pick up the sandwich fixings – aged cheddar and thin pastrami – on the way to Mom’s house.
When I say this soup is easy and quick to make, it is.
The soup was bubbling away before it even crossed my mind to take several step by step photos. So, you will have to imagine the celery and onions sautéed in butter.
To thicken the soup without using tomato paste, I removed about 3 cups of the soup before re-heating it.
Those three cups of soup were blended into a creamy concoction using an immersion blender.
A delicious chunky tomato basil soup recipe – lots of chunky tomatoes with celery, onions and fresh chopped basil. Tastes yummy without the cream but have some on hand for those who would like a swirl of fresh cream.
For the sandwiches, I placed the pastrami between two layers of cheddar.
The Italian bread took a little longer to turn a crisp golden brown.
Not a problem as it gave the cheese more time to become melty stringy goodness. Sorry, no photos 🙂
Oh… and we did have a vinaigrette dressing ready for a salad but totally forgot about it until we had eaten the soup and sandwiches. There were plenty of vegetables in the soup!
I’ll take that compliment. Forget the cream and don’t bother blending the vegetables into a creamy smooth bisque. Ok. Chunky it is. 🙂
Now that the recipe is written down where I can find it, I’ll definitely make it again. We all liked it!
Soup is comfort food. Soup can elicit the most intense memories. At least it does for me.
Which soup tops my list of favorites? Minestrone – another easy soup you can make your own with the addition of a variety of favorite vegetables and ditalini.
1 Cook, 2 Countries & A Taste For World Cuisines: Cooking A La Mode De Chez Nous - Cuisine d'Hier Et d'Aujourd'hui! For the love of home style cooking and great food. Memories are made of this!