Hi friends! Sorry for the brief hiatus, but between end-of-rotation exams and innumerable research deadlines, cooking kind of fell to the wayside. But have no fear! When I come back, I come back with a vengeance…and by vengeance, I mean a really tasty recipe.
With my week long trip to seattle more than half over, I have one very concrete opinion formed – it rains a lot (now is that an opinion or a fact??). What does rain make me crave? Warm, comforting soup. And with that, I am happy to present to you one of the tastiest, warm-you-from-the-inside-out soups.
What you need:
- 3 tbs butter
- 5 cloves garlic, minced
- 1 medium onion, minced
- 3 tbs flour
- 2 28 oz crushed tomato
- 3 cups broth (chicken or otherwise)
- 2 tbs honey
- 2 tsp salt
- handful of basil, chiffoned (or 1.5 tbs dried basil)
- 1 cup half and half
- black pepper to taste
What you need to do:
- Melt the butter in a large pot and sauté the garlic and onions until the onions start the soften.
- Add the flour to the pot and stir. It’s going to thicken up, but don’t worry. That’s what supposed to happen with a roux.
- Add the crushed tomatoes, broth, honey, salt and basil to the pot. Stir to combine.
- Bring the soup to a boil and turn down the heat to simmer for 5-10 minutes.
- Add the half and half when the soup has 2 minutes left to go.
- Serve with toast or grilled cheese and enjoy!