With the cooler weather rolling in, it makes me want to make soup! Just tried this new Tomato Basil soup, with Grilled Cheese "sandwiches" (a.k.a. corn tortilla quesadillas)...very good, and it was easy!
This comes from Simply Sugar & Gluten Free cookbook.
Tip: This recipe is a perfect example of using what you have....it calls for regular onion, which I didn't have, but I had a bunch of chopped green onions that I needed to use. I also just used dried basil, and the roasted garlic from a jar, because it was in my fridge.
2 T. unsalted butter
2 T. olive oil
1 lg. onion, diced
3 garlic cloves, grated on a fine rasp grater or minced
4 c. chicken broth
2 (28oz) cans peeled whole plum tomatoes, seeded and chopped
3 T. chopped fresh basil, plus extra for garnish
1/8 t. ground cinnamon
salt and pepper
Melt the butter and heat oil in 6-qt. heavy-bottomed stockpot over medium-low heat. Add the onion and cook for about 5 min., until onions are soft, stirring occasionally. Add the garlic and cook for 1 min. longer, until fragrant.
Add broth & tomatoes. Bring to a boil, then reduce heat to a simmer.
Continue to simmer uncovered 10 min., then add 3 T. basil and cinnamon (this enhances the sweetness of the tomatoes, not able to be tasted) and simmer 10 min. longer, until tomatoes and onions are very tender. Remove from heat and cool slightly.
Puree soup with immersion blender or in small batches in blender or food processor. Season to taste with salt and pepper. This soup can be served hot or chilled.