When our friend dropped off the tomatoes, she mentioned that most tomato soup recipes call for higher-fat ingredients like butter and cream, so I went looking for a good-looking, healthy recipe to make. I found a few but finally settled on this one. The recipe states that you can add cream or half-and-half if you want, but it is fine without it, too. The garnish on top is plain Greek yogurt. If you don't have Greek yogurt, add a tiny bit of milk to regular plain yogurt until it is of the right consistency. I actually just spooned the Greek yogurt into a snack-sized ziplock bag, snipped a corner off, and "piped" it out on the soup. (I've done frostings the same way- those bags are a great kitchen tool!)
The soup doesn't actually need the yogurt garnish; I actually only did it for photo-taking purposes, lol. The kids LOVED the "spider-web" design and everyone had some yogurt on their soup. This was a good soup and I'd make it again!
I love tomato soup.... I have a few recipes posted on this blog already. The search feature on my blog doesn't seem to work well, so I'll link them below for you. Check them out! :) Actually, now that I realize how many 'mater soup recipes I have, I think it's time to add a tomato soup tag!
Tomato & Basil Soup - My favorite!!
Tomato & Tortellini Soup
Creamy Tomato Soup (With sun-dried tomatoes)
Tomato-Blue Cheese Soup - Very good, as well
Salmorejo- Cold Andalusian Tomato Soup
Garden-Fresh Tomato & Basil Soup
adpapted from Ciao Chow Linda
Small batch- Serves 2-4
1.5-2 pounds tomatoes, stemmed & cut into chunks (no need to take off skins or seeds)
2 Tablespoons olive oil
1 stick celery, sliced
2 carrots, sliced
2 cloves garlic, minced
1 small onion, diced (I used a red onion)
1/2 teaspon salt, or to taste
1/4 teaspoon black pepper
1 14. oz can reduced-sodium chicken broth
1/2 bunch basil (about 20 leaves)
decoration: plain Greek yogurt, OR regular yogurt thinned out with milk (optional)
1. In a large pot, saute the onion, garlic, carrots and celery in the olive oil until softened. Add the tomatoes, chicken broth, salt, and pepper. Cover, and cook on low for about 1/2 hour. Add the fresh basil. Use an immersion blender to puree it right in the pot, or puree everything in a regular blender, then pour back into the pot. (Vent the lid if using a regular blender!!!)
2. Decorate servings with either Greek yogurt or a bit of plain yogurt thinned out with a little milk until it's the pourable. Make either spirals or concentric circles with the mixture, then take a toothpick and move it back and forth to create the web design. Sprinkle a little minced basil on top, if desired.
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