Soup Weather

We've been having some gorgeous soup weather here in Utah. For the past two days it's been overcast, rainy, and COOOOLD! I love it!

Ok, first things first, I HATE cooking. And cooking hates me. I've been known to ruin dishes where all I have to do is open up a can of sauce and pour it over something. But there are a handful of things I can make and tomato basil soup is one of them. It's pretty easy to make too. Here's the recipe, enjoy!

1 TBS of olive oil

2 TBS of butter

1 medium onion, finely chopped

2 lbs of Roma tomatoes, roughly chopped (large chunks)

1 clove of garlic, minced

3 cups of chicken stock

1/2 of white wine

2 TBS of tomato paste

1-2TBS of dried basil

2/3 cup of heavy cream 

salt and pepper

1. Heat oil and butter in a large pot until foaming. Lower the heat to medium and add onion and let it cook slowly for abut 5 minutes, stirring frequently. The onions should be soft but not brown.

2. Stir in tomatoes, garlic, chicken stock, white wine, and tomato paste. Bring to a boil. Lower the heat, cover the pot, and let it simmer for about 20 minutes, stirring occasionaly. 

3. Blend the soup in a blender or a food processor and return to pot.

4. Over low heat mix in the heavy cream. Do not let the soup approach the boiling point. Add basil, salt, and pepper to taste. Serve with fresh french bread or in a bread bowl. Serves 4-6. 

Happy Soup Weather!