Tomato Basil Pantry Soup

September 9, 2009 { }

Though I consider Dallas my home, I’m originally from Columbus, Ohio -a third generation Buckeye though I don’t understand football at all. There are things called ’seasons’ in Ohio that don’t happen in Texas. My soul hasn’t yet let go of the hope of seeing the leaves change for more than a week or two, and my internal clock says it’s time to start making soup.

If you call my mom anytime from now until March and ask her what she’s been doing, making soup will be on the list. Cauliflower soup, tomato soup, and endless variations on chili. She makes enough to give to friends and family, and takes it to work to feed her friends. Her potato soup has even become a Christmas tradition in our family.

It’s funny that I don’t realize how much I’m like her until I sit down to write about what I’ve been cooking. What have I been doing? Making soup. And lots of it. Enough for friends and family, and I’m even going to send some for my husband’s friends at work.

Soup is really one of the simplest dishes to make. I use an immersion blender to puree the ingredients. If you don’t have one, they’re inexpensive – maybe$30. This way I don’t have to transfer the soup to my blender or food processor to get a smooth consistency.

This recipe is a variation on one I found by Shelia Lukins in The Dallas Morning News last fall. Though it uses canned tomatoes, the soup tastes so incredibly fresh that no one will ever know. And, the convenience of canned tomatoes means that you can make a pot of soup anytime, grill some sandwiches or make a big salad, and dinner is served. I love the simplicity of soup and sandwich nights and Joe loves the homemade soup.

Cinnamon may seem like a strange ingredient for tomato soup. Just a tiny bit is enough to enhance the sweetness of the tomatoes and you’ll never taste the cinnamon at all. These very simple ingredients create fabulous flavor with little effort. And of course, it’s naturally sugar free and gluten free.

Let’s talk about what you cook as the seasons change and, yes, if you make soup tell us about that too.

Slightly Indulgent Monday Winners

Next week’s featured blogger: Cheryl at Gluten Free Goodness & her Chocolate Torte

The silicone baking cups go to entry #6 – Amy at The Finer Things in Life. If you follow Amy on Twitter, she’s been winning stuff all week. If I was her, I’d pack it up and go to Vegas.

A little change next week – my goal is that over time I’ll have more and more participants in Slightly Indulgent Mondays and want everyone to be able to join in – including non-bloggers. I learn so much from my readers when they share their thoughts on food and I’d like to help bring more traffic to the bloggers that participate.

So, next week anyone who leaves a comment that relates to making food healthier is eligible to win the give-away.

If you enjoy Slightly Indulgent Mondays, please tell your friends. You don’t need to link to a current post – any post that’s Slightly Indulgent works. I love sending people back into my archives through blog carnivals.

This post is linked to:

What Can I Eat That’s Gluten-Free at The Gluten-Free Homemaker (If you’re gluten-free, Linda’s blog is a great resource. Stop by and see what she has to offer.)

Print friendly recipe
Tomato Basil Pantry Soup
serves 8

2 tablespoons unsalted butter
2 tablespoons olive oil
1 cup diced onions
1 tablespoon minced garlic (about 3 cloves)
1/8 teaspoon cinnamon
3 tablespoons chopped fresh basil, plus some chopped basil for garnish
4 cups chicken stock or store bought low sodium chicken broth
2 – 28 oz. cans of peeled whole plum tomatoes, seeded and chopped
salt and freshly ground pepper to taste

Melt the butter and heat the olive oil in the bottom of a 6 quart heavy stock pot over medium low heat. Add onion and cook for 10 minutes until onions are soft, stirring occasionally. Add garlic and cook for another 3 – 5 minutes. Add cinnamon and basil. Cook for 5 minutes until flavors from basil are released.

Add broth and tomatoes. Bring to a boil then reduce heat to a simmer. Continue to simmer partially covered for about 20 minutes. Remove from heat and cool slightly. Puree soup with an immersion blender or in batches in a food processor.

This soup can be served hot or chilled. Garnish with fresh chopped basil before serving.

To chop basil, roll several leaves together tightly and chop at an angle into thin strips. This makes a very pretty garnish.

Enjoy!

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Comments

18 Responses to “Tomato Basil Pantry Soup”

Linda
September 9th, 2009 @ 10:17 am

I haven’t gotten into soup cooking mode yet, but I always feel a little helpless when the weather gets warm and I don’t want to cook soup any more. This sounds delicious. Thanks for sharing it.

[Reply]
Kim, The Food Allergy Coach
September 9th, 2009 @ 10:29 am

I, too, love making soups and stews! It’s a great way to feed a crowd. I love the idea of using cinnamon in this! I’m sorry that I didn’t get to participate in Slightly Indulgent Mondays this week – have had a lot to do with getting ready for my 2 workshops starting this month. I hope to do it next week!

[Reply]
Amy Reply:
September 9th, 2009 at 1:44 pm
I am thrilled that you have up and coming workshops. I am sure they’ll be wildly successful.

[Reply]
Jessie at Blog Schmog
September 9th, 2009 @ 11:48 am

Amy, great minds think alike! I submitted a tomato soup recipe too. No cinnamon but I did put brown sugar in it.

[Reply]
Amy Reply:
September 9th, 2009 at 1:44 pm
Yep – great minds do think alike!

[Reply]
Kristi
September 9th, 2009 @ 1:12 pm

Just had to share that I’m from Columbus as well (Westerville actually) and moved down to Waco about 2.5 years ago! I don’t think I’ll ever stop missing the fall!

[Reply]
Amy Reply:
September 9th, 2009 at 1:43 pm
I get that!! It’s about now that I want to fly home and drive south to my dad’s farm where there are lots of hills and beautiful foliage. I miss the smell of the wet leaves on the ground right after a fall rain. There’s nothing quite like it.

[Reply]
Diane- The WHOLE Gang
September 9th, 2009 @ 3:39 pm

I’ve never heard of cinnamon in tomato soup. It sounds like a great idea. I’m going to give it a try. Thanks!

[Reply]
Lauren
September 9th, 2009 @ 10:17 pm

I love the sound of this tomato soup – It sounds so yummy =D.

PS – I’ve got something for you over at my blog!

[Reply]
Rachel
September 10th, 2009 @ 1:49 am

I’ve only just recently (in the last year or two) become a fan of tomato soup. I used to detest it. I’ve yet to try making it myself, I buy the organic creamy tomato soup in the box. This looks good though, I should try making some. Thanks for sharing, and what a wonderful backstory.

As the season changes from Summer to Fall, I too start making soups, roasted vegetables, roasted meats. More skillet meals (shepherds pie, tuna casserole, etc)less salads and light eats.

[Reply]
Alta
September 10th, 2009 @ 7:59 am

I love soup. Even if it’s hot outside. As I get more into cooking, or as I get older (depends on how you look at it, both events are happening simultaneously) I seem to crave soups more and more often. This will definitely be the year of soups for me.

[Reply]
Jenn AKA The Leftover Queen
September 10th, 2009 @ 2:32 pm

I love making soups and stews this time of year! I am always happy when the seasons change and pumpkins and acorn squash are prevalent. I love them cooked in a variety, but especially in soup!

[Reply]
Amy Reply:
September 10th, 2009 at 2:43 pm
I love soups with squash, too. Can’t wait to see what everyone comes up with.

[Reply]
Brian
September 11th, 2009 @ 4:12 pm

Great looking soup!. This will be perfect as the colder weather sets in. Thanks for sharing this one.

[Reply]
gfe--gluten free easily
September 12th, 2009 @ 9:06 am

I use cinnamon in my old-fashioned porcupine meatballs (also tomato based and another naturally gluten-free recipe), so it makes sense in this recipe. Yum. I absolutely love tomato soup, but hubby does not. Might have to make this one for the support group. They will love it! Especially, if I made some corn tortilla grilled cheese sandwiches to go with it.

Thanks, Amy,
Shirley

[Reply]
Amy Reply:
September 12th, 2009 at 5:32 pm
I want to know how you make those corn tortilla grilled cheese sandwiches. Sounds delicious!!

[Reply]
gfe--gluten free easily Reply:
September 13th, 2009 at 1:59 pm
It’s really quite easy to make them, Amy. Either use a non-stick pan or a cast iron pan and a little non-stick spray or oil. Then place one corn tortilla in the pan (I use my small skillet and one is the perfect fit). Place grated cheese all over surface of the tortilla. (I usually grate cheddar, which is my favorite over American, right over the top and don’t worry if it makes a mess–crunchy, cheesy edges are sooo good.) When you are sure you have enough cheese per your preference, place another tortilla on top. Grill/cook for a couple of minute (you can peek under the edge to see if the bottom tortilla is browning well). Then flip and cook long enough for the other side to brown. Sometimes I flip more than once, going for that perfect browner crustiness. Then remove and cut into quarters using a pizza cutter or kitchen shears. Very yummy. I keep a bag of corn tortillas in my fridge at all times. Tonight, I’ll be using several to make my chicken enchilada casserole. Hope you enjoy your tortilla cheese sandwiches with your soup soon!

Shirley

[Reply]
gfe--gluten free easily Reply:
September 13th, 2009 at 2:01 pm
Hmm, that might not have been clear. I was saying that I prefer cheddar cheese to American, not that I grate cheddar cheese over American. LOL Although, a cheddar/Monterey Jack mixture is good, too.