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I hope everyone’s had a great long weekend remembering all who’s served and are serving and enjoying time with family and friends! I have been moving all the weekend. I think for the most part we have all the small stuff moved over. Just waiting for this Saturday to move all the furniture to the house and then we’ll be officially in. We’re still staying in the apartment, which really sucks because it’s really barren and whenever we go to the new house to organize, I’m just wishing we were already in there! Oh, so my props and spice/pantry were 5 separate boxes. I think they each weighed like 20 pounds. It’s ridiculous, but I’m so thrilled to be in my new kitchen because the cabinet space is SO spacious and it holds so much. Which, is funny because now what was busting at the seams at the apartment, it’s so empty at the new house. I guess I gotta purchase more props ;)
Since I’ve been moving all weekend and we’ve been living off of leftovers, pizza, and take-out, I thought I’d share a really simple recipe that is great to make ahead of time and put half the batch in the freezer and half in the fridge so you can heat it up whenever, ie: when you’re moving.
Tomato soup is one of my favorite soups, ever. It’s just so good. I love the consistency and the flavor. Simplicity at its best! I love pairing it with some grilled cheese. Best comfort combination. We had it with the bacon & avocado grilled cheese a few weeks ago. Oh my gosh, it was perfection.
Grab the recipe below to make this silly easy dish to pair with your favorite dinner!
Also, Rachel of Rachel Cooks is featuring me in her “Day in the Life” series so go on over there to check out what a regular day for me is like…it’s definitely not all about food, although I often wish it were :)
Kickin’ Tomato Soup
Equipment
Ingredients
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 42 ounces (1191 g) canned fire-roasted tomatoes
- 2 cups (473 ml) chicken stock
- ¼ cup (59 ml) half and half
- ½ tablespoon crushed red pepper flakes*
- Large handful of basil leaves, coarsely chopped
- Salt and pepper, to taste
Instructions
- In a large pot, saute the onions with some olive oil until translucent then add the garlic and cook until fragrant, about 2 minutes.
- Next, add in the tomatoes and cook covered for 15 minutes, stirring occasionally. Then add in the chicken stock and half and half, bring to a simmer and cook uncovered for 10-15 minutes, until mixture has thickened.
- Add the basil, crushed red pepper, and salt/pepper. Lower your heat and cook for 5 minutes more.
- Using an immersion blender, puree the soup until it is a smooth consistency and there are no large chunks left.
- Serve immediately with some crusty bread or grilled cheese!
- You can store this in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
The fifth step says to add the cooked chicken…but it’s not listed under ingredients. Is this supposed to have chicken?
Lol wow, not sure why I put that step in. I removed it. Definitely doesn’t have chicken except for chicken broth!
I love making soups in the summer because you can make a big batch and freeze most of it to thaw out and heat up quickly for an easy, oven-free weeknight meal. This looks like just the thing to go alongside a grilled cheese!
This soup looks so comforting Julie and I would love the spicy kick! I love the fire roasted canned tomatoes in soups, they add so much flavor!
There’s nothing quite as comforting as homemade tomato soup!
I mean, is there anything better than tomato soup? I think not!
This looks so yummy! I love tomato soup.
I’m packing my kitchen right now too and it’s out of control how much stuff I have! A big kitchen in our next house is definitely on the list of things I’ll need :) So excited for you!
Tomato soup is a definite favorite with the boys, I will be trying this soon. So comforting!
There is nothing better that a good tomato soup. Especially when your’e super burned out from moving and take out.
yumm love tomato soup! and it is so easy!!