Some days there is nothing more comforting than a bowl of warm tomato soup. When fresh tomatoes aren't an option this pantry version will substitute nicely, bringing a homemade flavor with simple ingredients.
3 tablespoons olive oil
1 medium onion
1 clove garlic
1 can (28 ounce size) whole peeled tomatoes
8 large fresh basil leaves
1/4 teaspoon red pepper flakes
2 cups vegetable broth
1 cup water
salt and pepper, to taste
Heat oil in a medium saucepan over a medium flame. Roughly chop onion and add to the oil sauteing for about 4 minutes. Mince garlic and add to onion. Saute for another minute.
Meanwhile, place tomatoes in a bowl and use your hand to crush them a bit breaking up the tomatoes into large pieces. Roughly chop basil.
Add tomatoes, basil, red pepper flakes vegetable broth and water to the pot, plus some salt and pepper. Stir, then cover with a lid and bring to a boil. Reduce to a simmer and cook for about 10 minutes. Taste and adjust seasoning with additional salt and pepper.
Use a hand blender or place mixture in a standing blender and mix until smooth.
Variations: Add 1/2 cup chopped, jarred roasted red peppers along with the tomatoes plus an additional 1/2 cup of water. Proceed with recipe.
Or make a pesto with olive oil, pinoli nuts, basil, parmesan cheese, salt and pepper in the blender. Top each bowl of soup with a tablespoon of pesto to stir in as seasoning.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
reviews & comments