Monday, September 29, 2014


Happy fall! Finally, the cooler weather is here, and I've been falling asleep to rain for the last three nights. To top it off, the leaves are beginning to change and the time has come to retire the sandals for the season. I've made this soup three times in the last week. It's that good. It's one of those recipes that makes me wonder why I ever eat out, when I can make things as delicious as this right in my kitchen at home. I've been using the last of the fresh garden tomatoes and enjoying it with a fresh loaf of homemade bread. 

You will need:
12 large tomatoes, quartered
1/2 small white onion
3 cups  chicken stock
1/2 cup butter
5 fresh basil leaves
3 cups half and half
1/2 cup grated parmesan cheese
1 teaspoon garlic salt
2 teaspoon sea salt
1/2 teaspoon freshly ground pepper

In a large pot, boil tomatoes, onion, and chicken stock for 30 minutes. Add butter, basil leaves, half and half, and parmesan cheese. Add half of the garlic salt, sea salt, and ground pepper. Heat for about 5 minutes. Using either an immersion blender or a regular blender, mix until completely smooth. Using the rest of the garlic salt, sea salt, and ground pepper, season to taste. Continue to simmer on low until ready to serve. Best enjoyed with a slice of warm bread and butter! 

Note: If you're using a regular blender, only fill halfway, as mixture will expand when you blend. 

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