Cold weather season is descending across the country, and the only good that comes from that is that it's soup season, suckas!
Every single day after elementary school, I'm pretty sure I ate a can of soup. Still to this day, canned soups are comfort foods to me, and despite being much more aware about what I consume and much more capable of making things that are better for me and better tasting than what's in the can — I keep a few cans on hand at all times. When I come home after a few too many drinks, or have some emotional stress, or even just feel too sickly too cook for myself, soup is sitting there waiting for me.
But really, those soups only taste good because they taste like a memory more than anything. This soup, while not as velvety smooth as what comes out of a Campbell's can, is way more flavorful, healthy, and is just about as easy to make. I paired it with the cheddar mustard scones from Weeknight Baking I made, but any delicious bread, from grilled cheese to bagged salad croutons (yes, I have weird habits okay), will suffice as a partner for this soup.
Blender Tomato Soup
Ingredients
- ½ medium yellow onion roughly chopped
- 2-3 cloves garlic peeled
- 1 14.5 oz can of diced tomatoes, no salt
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 5-8 basil leaves
- salt and pepper to taste
Instructions
- Put all ingredients in a blender, and puree until smooth. You can also use an immersion blender.
- Pour the contents of the blender into a medium sized pot and cook over medium heat, covered, for 15 minutes. Stir occasionally. Salt and pepper to taste, serve hot.
Now that's mm, good. Snuggle on down with your Netflix and TV tray, because this soup is going to lull you into a nap so good, you'll want to re-live it and nap again. And that, my friends, is how you get through winter. Speaking of, got any Netflix suggestions? I like funny stuff, nothing that makes me feel like I need to change my eating habits.
