With Mother’s Day just around the corner, I’ve been brainstorming and testing some new recipes to make an amazing lunch for my amazing mother! I am so grateful for her and so blessed to have her in my life. She is so generous, thoughtful, and selfless. She loves tomato basil soup, so I’m thinking some soup and mimosas will be on the menu for that special day! This recipe was given to me by a sweet friend and I made a few changes to attempt making it a little bit healthier and it was a big success! It was actually very easy, too. The original recipe calls it a “crock pot” soup, but I just threw everything in the blender and then put it on the stove to heat it all the way through and it was ready to eat in under 30 minutes. Oh, and grilled cheese croutons…you’ve gotta do it! Go ahead…just do it!
Tomato Basil Soup
Ingredients
2 15-ounce cans diced tomatoes
2 15-ounce cans tomato sauce
1/2 cup fresh basil
1 Tbsp minced garlic
1 tsp pepper
1/2 tsp salt
1/4 cup diced onion
1 cup milk
2 cups chicken or vegetable broth
1 cup shredded parmesan cheese
1/2 package greek yogurt cream cheese
Roux
4 tablespoons butter
ΒΌ cup flour (I used oat flour to make this a gluten free recipe)
1 cup heavy cream
Directions
Put tomatoes, tomato sauce, basil, garlic, salt, pepper, onion, and milk in a blender and blend until smooth. In a large pot, melt the butter (for the roux) and then add flour and whisk until it becomes a thick paste. Then add the cream and whisk until combined and smooth. Then add the contents of the blender to the roux and add all the remaining ingredients, including the cheese. Stir over medium heat until all cheese is melted and well incorporated. While the cheese is melting, the soup will seem a bit stringy from the cheese, but don’t worry it will melt and the texture will be perfect! Enjoy!
Recipe adapted from Creme de la Crumb
