Creamy Tomato Basil Soup

Allie — Wed, 17 Nov 2010 17:14:00 +0000

I am on vacation in Hawaii right now. It has been such a treat to relax with my family, enjoy the warm weather and spend our days out at the beach. I imagine that some of you may not be experiencing the same sunshiny days that I am at the moment. Maybe while I am out at the beach, you are on the couch wrapped in a fuzzy blanket? Or maybe while I am lathering up with sunscreen, you are beginning to feel a bit of a chill? Maybe while I am cooling off with my shave ice, what you really need is to warm up with a delicious bowl of soup? Don’t worry my faithful readers, while I am out basking in the sun, I have not forgotten you. I asked one of my favorite food bloggers to share a recipe with you while I am away. Thank you Monica :)

*Oh and don’t forget there is still time to enter my mini-giveaway, I will be back Saturday and will announce the winner :)

Hello Everyone! I am Monica from Lick The Bowl Good and I was asked by Allie to be a guest blogger here on her blog while she’s away on vacation in Hawaii! I am completely jealous but because I think she has a beautiful blog with a personality to match, I said yes! Thanks for having me Allie, I’m honored that you asked.

Before I tell you about this recipe, I wanted to tell you a bit about myself. I am happily married to my high school sweetheart and reside in Texas with our furry 4-legged girl, Autumn- a dog who thinks she’s human :). I have been baking all my life but have only been blogging for 3 years. I am most content when I’m alone in the kitchen baking for my family and friends or out and about taking pictures of the world around me.

Baking is my passion and specialty, but Allie requested this particular recipe to share with you all because she’s been drooling over it since I made it earlier this year. It really was delicious and since it’s made with canned tomatoes it can be made all year round and it still tastes fresh. It’s creamy and flavorful and tastes awesome with grilled pesto and muenster cheese toast. I hope you enjoy it!

Creamy Tomato Basil Soup

from Monica H

2 Tbsp. olive oil

1 medium onion, chopped

4 cloves of garlic, minced or sliced

2- 28 oz. cans diced tomatoes, drained (reserve the liquid)

1 Tbsp. basil puree or fresh basil, chopped

1/2 tsp. dried thyme

2 cups chicken broth

1 cup reserved tomato liquid (from the cans)

1 cup heavy cream

salt and pepper

Garnish:

croutons

basil pesto

fresh Parmesan cheese

In a large pot over medium high heat, warm the olive oil.
Add the chopped onion to the pan and cook til translucent, about 5 minutes.
Add the garlic and stir. Cook for another minute til fragrant.
Add the drained diced tomatoes, basil and thyme and cook, uncovered,
for another 10 minutes until the flavors meld together.

Add the reserved tomato liquid and chicken broth. Stir and lower the heat to medium.
Cook, uncovered, for 45 minutes, stirring occasionally.

Season with salt and pepper to taste.

In small batches, puree the chunky soup in a blender
or use an immersion blender til the desired consistency is achieved.
Stir in heavy cream til well incorporated.
Re-season with salt and pepper if necessary.

Garnish with basil pesto, Parmesan shavings or croutons if desired.

Enjoy!

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Spicy Chicken Soup

Allie — Thu, 12 Nov 2009 15:00:00 +0000

I love Fall. I love the weather, the colors, the holidays and of course the flavors that Fall brings. One of the things that I love to cook in the Fall is soup. I discovered this Spicy Chicken Soup recipe a few years ago, did some minor tweaking and it is now what I consider the perfect Fall soup. It is hearty and filling and just the thing to welcome loved ones home with on a cold dark Fall night.

Spicy Chicken Soup (Serves 8-10)

~printer friendly version~
8 boneless, skinless chicken breast halves

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1/2 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

2 tablespoons dried parsley

1 tablespoon onion powder

3 tablespoons chili powder

5 cubes chicken bouillon

1 (16oz.) jar chunky salsa

2 (14.5oz.) cans peeled, diced tomatoes

1 (10.75oz) can condensed tomato soup

1 (15oz.) can whole kernel corn, drained

2 (16oz.) cans chili beans, undrained

1 (8oz.) container sour cream

Put the chicken breasts in a large pot and cover with water. Bring to a boil over medium-high heat. Then cover and simmer on low for 30 minutes.

While the chicken is cooking, heat the garlic and onions in the olive oil over medium heat until browned. Then set aside.

Remove the chicken from the pot and reserve 5 cups of the broth. Shred the chicken.

Here is the fun part! Dump everything into the big pot, the garlic onion mixture, the chicken, the 5 cups of broth, and every other ingredient listed… Give it a stir and let it simmer for at least 30 minutes.

Serve it hot topped with shredded cheese and crushed tortilla chips.

This soup makes a lot, leftovers can be frozen and enjoyed again later :)

Source: adapted from allrecipes.com

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eatatallies.com» Soups and Stews

Creamy Tomato Basil Soup

Spicy Chicken Soup