Welcome back to the "shop." ;-) I've got another super simple recipe for you here for homemade tomato soup. In fact, this recipe would pair well with my last post about English muffin bread! However, you may be able to tell from the title of this post that I served this soup with some breadsticks when I made it last week. :) Maybe next time I'll go for the soup and English muffin bread pairing! Or even better yet, soup and a homemade grilled cheese sandwich made with the English muffin bread...
The colder, winter months in New England make me think more about soups and stews, and I always love a bowl of classic tomato soup! This recipe must be one of the easiest soups to make at home. It calls for just six ingredients, two of which are olive oil and salt, which barely count as ingredients...right? ;-) The other four ingredients are garlic, canned tomatoes, chicken broth, and basil. This soup could easily be made into a vegetarian recipe too by substituting vegetable broth for the chicken broth. I didn't actually add the salt to this recipe because I figure the broth adds enough salt on its own (even if the broth is low sodium). And besides, if someone wants more salt, they can just add it to their own bowl of soup!
Start to finish, this takes about 30 to 35 minutes or so...and 20 minutes of that is just letting the soup simmer on the stove! The other preparation time involves cooking the garlic on the stove top in the beginning and then pureeing the soup at the end. That's all, folks! Oh, and guess what else is great about this recipe? It's very low-calorie! One serving (which equals 1 and 1/2 cups of soup) is just 103 calories and 2.8 grams of fat. Check out the recipe, instructions, and the rest of the nutrition stats here!
Would you like to see some pictures? I thought so!
The ingredients minus the broth!
Garlic, cooking on the stove in olive oil... (by the way, I just used garlic that I sliced/chopped; the recipe calls for minced garlic, but it all gets blended in the end anyway, so it really doesn't matter, I say!)
Tomatoes and broth!
Tomatoes, broth, and garlic!
Blending time :-D
There's the final product! I blended the soup in two batches and poured it into this nice, big glass bowl after it was pureed to the consistency I wanted.
I added some shredded mozzarella on top for a treat. ;-)
Are you wondering how I made the garlic twist breadsticks?! Well, let me tell you! Or, you can also read it here on Pillsbury's website since I semi-followed this recipe.
I started out with Pillsbury crescent rolls (bought them on sale with a coupon!).
I mixed together some olive oil, pepper, garlic powder, and a bit of parmesean cheese (sorry, I didn't really measure how much of each!).
The dough will be in four rectangles. Brush each with the olive oil and spices mixture.
Cut each rectangle in half so you have eight pieces...
...and then twist each one!
Bake at 375 degrees for about 12 - 15 minutes (mine were done after 10 minutes though, so check them early!).
Finally, dunk your tasty breadstick in your delicious tomato soup. ;-)
See you again soon!