Nothing says fall like grilled cheese and tomato soup. EtE asked for soup and sandwiches for dinner (he’s had that at preschool and liked it). So -s decided to make homemade tomato soup. I take no credit for this recipe, except for chopping the garlic and rosemary. The soup turned out excellent and is kid approved! It’s super easy to make, and we’ll definitely make this one again.
- 2 15 oz cans of Muir Glen Fire Roasted Tomatoes
- 3 TBSP garlic, minced
- 1.5 TBSP fresh rosemary, chopped (or 1.25 tsp dried)
- 1.5 TBSP fresh thyme, chopped (or 1.25 tsp dried)
- 4 cups chicken broth
- 4 TBSP fresh basil chopped
- Olive Oil
- Put tomatoes and juices in food processor and process until chunky or desired consistency
- Heat olive oil in large pot over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes
- Stir in tomatoes, rosemary, and thyme
- Add chicken stock; bring to boil
- Reduce heat and simmer uncovered until soup thickens slightly, about 25 minutes. Remove from heat. Stir in basil. Season to taste with salt and pepper
- Meanwhile, preheat broiler. Brush both sides of baguette slices with olive oil. Transfer to large baking sheet. Broil croutons until golden, about 2 minutes per side. When the bread comes out of the oven rub a raw garlic clove over the bread to infuse the bread with a bit of garlic. You can serve the croutons on the side or in the soup. If you put them in the soup, it gives the soup great texture.
Rustic Tomato Soup: