Tuesday, November 19, 2013

Creamy Tomato Basil Soup

First of all, Molly's version:
1 medium onion
2 Tbsp butter
2 cans diced tomatoes
2 cans tomato soup
1 1/2 cups milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
1/4 tsp garlic powder
1 8 oz package cream cheese, cubed
Saute onions in butter. Stir in tomatoes, soup, milk, and spices. Bring to a boil. Reduce heat, cover, and simmer ten minutes. Stir in cheese until melted (or "melty").
I was making it for a group so I needed a bigger batch and I had some random, related things on hand so this is what I did:

  • 2 (on the small side of) medium onions, chopped 
  • Saute in some butter
  • 1 carton of Aldi's Roasted Red Pepper Tomato soup
  • a bunch of leaves from my basil plant
  • 16 ounces of softened cream cheese
Puree it all with an immersion blender, heat, then add:
  • 2 tsp. paprika
  • 3/4 tsp garlic powder
  • 2 28 ounce cans of petite diced tomatoes
Heat and serve with buttery croutons.
It was a hit with the Core Team!
Apologies for the terrible picture.  It tastes much better than this makes it look.