Saturdays are meant for lounging around and kicking your feet up on the couch, or running errands all across town. For me, it’s been a day of rest and relaxation. What better way to start the day than with a fruit & greek yogurt parfait while rewatching the entire seasons of Gossip Girl on Netflix? I’ll hold as you think of an answer 🙂 Brunch for 1, anyone?
I layered some Yoplait Greek yogurt and Bear Naked triple berry granola all in a little goblet and watched as B and S plotted their next scheme against each other… season 1. Let the games begin!
You know what else I love… tomato soup! Ask anyone. What I’m not a fan of though, is thin, watery tomato soup. I like some substance in my soup — thick and creamy. I finally got myself an immersion blender and have been so excited to use it. I came across the perfect creamy tomato basil soup recipe on Pinterest from Joyful Healthy Eats. It’s SO good, and I mean SO GOOD. It reminds me of Panera’s creamy tomato basil soup.
Here is what you’ll need:
- 8 Roma tomatoes
- 1 large onion
- 4 cloves of garlic
- Handful of basil
- Crushed red pepper
- 28 oz can of crushed tomatoes
- 4 cups chicken broth
- 3 oz cream cheese
- Olive oil
First things first, roast the Roma tomatoes! Slice 8 Roma tomatoes in half and place them on a baking sheet. The original recipe says to remove the seeds, but I prefer to leave them in! Drizzle with olive oil and sprinkle some salt. Roast in the oven for 40 minutes at 350 degrees.
Meanwhile, get the rest of your ingredients ready. Dice up 1 large onion, 4 cloves of garlic and a handful of basil. I couldn’t find fresh basil at the grocery store but I did find a .66 oz pack of it.Drizzle some olive oil in a large pot and add in onions and crushed red pepper (as little or much as you’d like, based on your spice preference). Sauté on med-high heat for about 5 minutes until onions are translucent.
Add in the garlic and sauté for 30 seconds until fragrant, 28 oz. can of crushed tomatoes and 4 cups of chicken broth. Allow everything to boil together and then add in your roasted Roma tomatoes. Let it simmer for about 10 minutes… smells good, doesn’t it?
Now for the creamy touch — add in 3 oz cream cheese (I used 1/3 reduced fat and can’t even tell the difference… “healthier” choice, haha) and the chopped basil. Stir until the cream cheese is completely melted through. You’ll begin to noticed that your tomato soup is thickening as you do! I had my heat on medium and it took about 10 minutes.
Now for the fun part! Break out your immersion blender (if you don’t have one, carefully transfer the soup to a blender in parts) and let’s get this tomato soup nice and thick & creamy. I find it easiest to blend in pulses to avoid a scary mess!
And voila, there you have it. A big pot of creamy tomato basil soup just for you! Top it of with some croutons, like I did, or a grilled cheese sandwich for dipping.
I enjoyed it right out of my new Cool Touch Bowl that I received for Christmas… and packed the leftovers away in the fridge!