We do meatless Fridays here at Les Buissonnets, and the husband has suggested grilled cheese sandwiches and tomato soup for supper. This is a timely request, because my patio basil was starting to go to seed, so I harvested (forgot to take before pics, dang me) it to make tomato basil soup.
Because…regular tomato soup from a can cannot compare.
I used about a cup of fresh, chopped basil leaves, and sauteed with half an onion, finely chopped, and a couple tsps. of minced garlic in a smidge of olive oil until onion is translucent and the smell of basil reaches to the back of the apartment.
I rarely measure when I’m doing soup…I just throw in a little o’ this and a little o’ that. This is the way my dad taught me to cook, may he rest in peace.
I add a large can of the cheapest, lowest sodium tomato soup, a small can of diced tomatoes (undrained), and 2 cups of whey…this is a good way to use up the whey after making yogurt in my instant pot, and adds probiotics and protein to an otherwise low nutrient soup.
Let it simmer…enjoy the aroma until supper time…then brag about it to all your wordpress and facebook friends.
Happy Friday. Enjoy.
I shall have to try this, due to my having an abundance of basil plants outside of my house. Thanks for the recipe!