There are some days in winter mostly, but they can happen at any time during the year, that I call tomato soup days. You know those kind of days where you only want to curl up in a blanket in your pajamas, watch movies and eat a comforting meal? Well for me, today was one of those days. Tomorrow means back to work after the holidays. I had a wonderful time but I feel a little tired still. Even though I love my job, the feeling of not having to wake up at a certain time, having nothing planed on your agenda and make your day as you go is something I like.
But since I didn’t feel like making something over complicated, I decided to make a tomato soup. I found a nice recipe on Cooking light. It’s a magazine my mother-and-law had and she subscribed me to it as a birthday gift. The website has tons of recipes that are low in fat or calories and filled with recipes of all types. They have a section about in season ingredients which is nice also when you need inspiration. Sometimes I’m creative, using what I have on hand to cook and sometimes I like to have a recipe to give me new ideas. I have to admit I had never cooked a tomato soup before but I really liked this one.
It’s the kind of soup that feels good to cook and to eat. A recipe with simple ingredients, simple recipe and a whole lot of flavors. I really liked it and with a grilled cheese sandwich it’s just awesome !
So those basic ingredients make that awesome soup. If you’re vegan, I’m sure there’s a way to go around the cream cheese. I just love fire roasted tomatoes. They are a little high on salt when you buy the canned stuff (I’ve only seen one brand selling it here) so I usually don’t add any salt in the recipe since they have lots of them already. Those tomatoes are awesome in a chili, a spaghetti sauce anything you cook for a while with tomatoes.
So we start by heating oil, putting the onions, the garlic. I used red onions but any kind would work. I just thought it would taste good and have lots of color also with the tomatoes and basil’s colors.
Then you add the fire roasted tomatoes and the basil. One day I’ll master the fire roasted tomatoes. I tried it on my BBQ but I guess I failed at it because it ended up being all stuck to the grill. I’m not giving up because it’d be so much cheaper and healthier to make it at home !
Then you put the cream cheese and let it melt away. I wonder if you used cream instead if it would be good also?
And a little bit of blender to put it all together smoothly. You can choose to blend it lots or a little depending on how you like it. I like to leave little bits here and there and have a rustic feel to the soup.
And after it’s all cooked, that’s what it looks like and it smells good in the kitchen too !
And here is the final result with a little grilled cheese on the side. You don’t see it but the cheese almost all melted away when I cut it haha ! It was truly delicious !!!
So here’s the recipe !
1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
3 garlic cloves, chopped
3/4 cup chopped fresh basil
1 (28-ounce) can fire-roasted diced tomatoes, undrained
1/2 cup (4 ounces) 1/3-less-fat cream cheese, cut into cubes
2 cups 1% low-fat milk (I used Soy milk but any milk would be fine)
1/4 teaspoon salt
1/4 teaspoon black pepper
12 (1/2-inch-thick) slices French bread
1. Preheat broiler to high.
2. Heat olive oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Stir in garlic; cook for 1 minute. Add basil and tomatoes; bring to a boil. Stir in cheese until melted. Place mixture in blender, and blend until smooth. (I used an immersion blender and did that right in the saucepan). Return to pan; stir in milk, salt, and pepper. Return to medium-high; cook 2 minutes.
So you can eat that soup, put both your hands around it to heat yourself a little and take advantage of your tomato soup day ! 🙂