Tomato-Basil Soup

By RoketJSquerl

Ingredients

• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 3 (14 ounce) cans Hunt’s Fire Roasted tomatoes
• 2 cups chicken stock
• 1/2 cup half and half
• 20 fresh basil leaves, chopped
• salt and pepper, to taste

Details

Servings 1
Adapted from life-in-the-lofthouse.com

Preparation

Step 1

In a heavy bottomed pot, over medium-high heat, pour in the olive oil and saute onion until translucent. Add chopped garlic. Saute with onion another 2 minutes.

Add the cans of fire roasted tomatoes (including the juice) to the pan and cover for about 15 minutes, stirring as needed. Add the chicken stock, and half & half. Bring to a simmer. Cook uncovered, for another 10 minutes or until it thickens slightly.

Stir in the chopped fresh basil and salt and pepper. Lower heat to medium-low and cook another 5 minutes.

Using an immerison blender (or carefully transfer hot soup to a blender) and puree soup until there are no large chunks. Serve immediately with grilled cheese or warm french bread! ENJOY!

Directions:

Place 2-4 slices of mozzarella on 4 pieces of bread. Top with other pieces of bread to form sandwiches.

In a wide shallow bowl, whisk the eggs. Add the half & half, thyme, salt and nutmeg. Whisk well to combine.

In a large nonstick pan, heat the 2 tablespoons of olive oil over medium-high heat. Add 1 tablespoon butter and cook until sizzling stops.

Dip 2 of the sandwiches into the egg mixture, turning to coat. Place sandwiches in the pan and cook until golden brown on the first side ( about 2 minutes). Flip over and brown on the other side.

I made this soup with the grilled mozzarella cheese sandwich. I loved them both! The soup was very easy to make as well as the sandwiches. Thanks for the recipe!

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