Friday, February 11, 2011

Chunky Tomato Basil Soup

Soup. It is fast becoming my new favorite thing to make and eat. Most of the time it is ridiculously easy to make... which makes it easier to consume faster. And really, what is greater than that?
One of the reasons soup is so great is that I can easily bring it along to work with me. Nothing beats homemade soup on a cold, semi snowy day.

2 tablespoons butter
3 small carrots, shredded (about 1/2 to 1 cup)
2 tablespoons of all purpose flour
1 cup half and half
1 can (14.5 oz) diced tomatoes, undrained
1 jar (26 oz) chunky tomato pasta sauce
1/4 cup chopped fresh basil leaves

1. In a large saucepan, heat butter over medium-high heat. Add carrots; cook and stir a few minutes or until softened. Add flour; cook and stir until moistened. Gradually add half and half, cooking and stirring about 2 minutes or until smooth.

2.Stir in remaining ingredients. Cover; cook over medium heat about 15 minutes, stirring frequently, just until mixture comes to a boil.

3. Add extra basil for garnish if you desire (or you have some people you need to impress or you need to take a picture or something).

Yeah, I know, super simple, right? Chances are you probably already have most of the ingredients at your house which makes it even better if you're snowed in and can't quite brave the roads to go to the grocery store.

Thank you, Betty Crocker, for this awesome recipe. She is a newlywed's best friend... her and Martha Stewart. Pair this soup with a sandwhich (or for me, a calzone) and enjoy!

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