Blogmas Day 18: Your New Favorite Winter Meal
I found this Tomato Basil Soup recipe about a month ago and I have made it several times since. I do swap out a few items and make this work with what I have in my kitchen, but regardless, it's delicious and perfect for those chilly winter nights.
What You Need
3 tablespoons EVOO - I use Avocado Oil
1 small yellow onion, diced - I buy this pre-diced, no tears!
2 cloves garlic - I used pre-minced garlic and add one heaping tablespoon
1/2 teaspoon sea salt
1/8 teaspoon fresh ground pepper
1/4 cup tomato paste - I use one small can of tomato paste
2 28 oz. cans of diced tomatoes
5 large basil leaves, fresh
2 cups chicken broth
1/2 cup nonfat Greek yogurt - I use goat's milk yogurt as my stomach cannot tolerate cow's milk
What You Do
Add oil, onion and garlic to pot and cook until onions are translucent
Pour onions/garlic into blender (I used my Magic Bullet)
Add onion mixture back into pot
Add remaining ingredients, minus yogurt, into blender and mix until you reach desired consistency
Pour blended mixture into pot and let simmer for 10 minutes
Stir in yogurt
Eat up, Girl!
Once your soup is ready to go, or 2-5 minutes away from being done, start making your grilled 'cheese.' For this you will need,
I spread a little butter on one side of the bread and put that side face down. I then added two slices of vegan cheese. Once the bottom started to brown, about 2 minutes, I buttered another piece of bread and flipped the sandwich over to brown the new piece. Once the sandwich has a few minutes to cook, I covered the pan and let the cheese melt for 1-2 minutes.
Remove the sandwich from the stove and get dippin'!
This blog has so many amazing recipes; everything I've made has been incredible! If you try this one, let me know what you think!
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