Saturday, November 3, 2007

Chunky Tomato Soup

Tomatoes by Diane Pedersen

I love soup when the weather starts to get cooler! I made this soup with grilled cheese sandwiches for supper tonight and it was so good. I don't like canned tomato soup, but I love this.

Chunky Tomato Soup

3 Tbsp. olive oil
1 large onion, minced
4 cloves garlic, minced
1 Tbsp dried dill
2 cans (28 OZ)diced tomatoes
4 cups chicken broth
1 small bunch basil, thinly sliced

In a soup pot heat olive oil over medium low heat. Add onion and garlic, and cook until soft and just golden brown. Add salt and pepper to taste, then dill. Add tomatoes and chicken broth, bring to a boil over high heat.Reduce heat to low and simmer 30 minutes. Season with salt and pepper to taste. Then, you can either transfer about a third of the soup at a time to the blender or use a stick blender directly in the pot like I do. Leave slightly chunky. Serve hot, garnished with basil. If you like your soup creamy, it's good with about 1/2 cup of heavy cream added while blending. Tomatoes are a good source of potassium, B vitamins, vitamin A and vitamin C, so in addition to being very tasty, this soup is good for you too!


Daughter of the King said...

I found your blog via Mrs. B's..oh this recipe sounds like the kind that I would flavor...I am copying it and pasting it...and then returning to browse your great blog.

50shousewife said...

Thank you for stopping by Deby! This soup is one of my favorites. Let me know how you like it.