When I think back to a previous life as a server every Wednesday without fail it was tomato basil soup with grilled cheese. Nothing fancy, but I tell you we always sold out - didn't matter what the season. Well I had 4 tomatoes that needed to be used today and so I decided to try and make my own version of tomato soup without all the dairy.
Here is what I had available:
- Chickpeas (1 can)
- Tomatoes 4 diced up small (home grown!)
- Garlic - x-large clove
- Extra Virgin Olive Oil
- Chicken Stock (2 cups)
- Various dried Herb mixed (Basil, Rosemary, Savory, Thyme, Oregano, Dill Weed, Marjoram, Sage, Tarragon)
- Salt & Pepper
- Brown Sugar
Step 1 - 3 Tbsp. of Olive Oil and chopped garlic saute (on a low heat)
Step 2 - Add the tomatoes, chicken stock, chickpeas, pinch of salt & pepper, pinch of brown sugar or other high quality sweetener
Step 3 - Cook it for about 10 min. on medium-low heat (until it seems hot, you are the judge)
Step 4 - Take it off the heat and you can either leave the soup as chunky or let it cool a bit and use an immersion blender to puree the soup. If you want more soup add another can of chickpeas and then add a few more cups of chicken or veggie stock.
You might want to add more herbs, salt & pepper to jazz it up. It is totally up to you. Be free of constraints when you toss a meal together. If I had had some greens available I would have tossed those into the soup as well. Experiment!
Enjoy this with some lovely crackers, fancy crusty bread, or whatever else you have on hand. YUM
Let me know if you try it.