Spring is in the air!

Spring has sprung and it time to change up the menu a bit.

I love to eat tomato soup during the spring because it is a light meal, yet extemely satisfying.  If it is really hot out, you can also eat the soup cold, OR pour the soup into an ice cube tray and use them instead of ice in Bloody Marys!!! Yeah!!!!

Here is a very simple and healthy Tomato Soup recipe!

Tomato Soup

Soup:

  • 1 onion (diced)
  • 6 cloves of garlic
  • 3 large cans of diced tomatoes
  • 4 cups chicken broth
  • 2 tbsp oregano
  • 1 c basil
  • salt
  • pepper

Pesto:

  • 2 c basil
  • 3 tbsp oil
  • 8 walnuts
  • 1 tbsp goat cheese
  • 5 cloves of garlic
  • salt

Garlic Toast:

  • bread
  • butter (goat, cow, or vegan)
  • garlic powder
  • salt

In a large pot, heat some oil and brown the onion.  Then chop the garlic and add it. Once the garlic and onion have browned drain the 3 cans of tomatoes and add the pulp to the pot.  Add the oregano and basil.  Let the soup simmer for 30 minutes, then salt and pepper to taste.

Using either an immersion blender or a regular blender, puree the soup.

Taste again and add salt and pepper if needed. You can also add some more oregano and basil!

For the pesto, just add all of the ingredients into a food processor and taste! Add salt as needed.  I personally don’t like the taste of pine nuts (I know, call me crazy), but if you do, you can add them instead of the walnuts. Walnuts are full of good fats and are tasty, so they are a good solution if you are not a fan of the pine nut!

Just before serving toast the bread, then spread some butter, salt, and garlic powder over the toast and toss it in a toaster oven or regular oven to really crisp it up.  Cut it into slices.

Pour yourself a bowl of soup, add a few croutons, then drizzle the pesto on top! Then, if you’d like, garnish with additional cheese.

Serves 6