Some things just say winter to me. Soup is one of them. That's why this month's Blogger Night with Melissa was all about the soups, and we made some AMAZING dishes to cool up to on a cold winter night. First I'm going to share with you my recipe for a light Tomato Basil and then I'll give you the recipe for my light version of French Onion soup. Hop over to Melissa's blog where she shares a Bean-less Quinoa Chili (for those of you weirdos that don't like beans) and my favorite of the night Spicy Sweet Potato soup. Seriously, I can't wait to make it again!
But first, try this amazingly simple and delicious family friendly recipe. It is one of the easiest soups you can make, and it goes wonderfully with a toasted piece of baguette.
1 Tbl Olive Oil
6 cloves Garlic (or you know, a TON), chopped
1 28oz can Petite Diced Tomatoes, undrained
2 cups Low Sodium, Fat Free Chicken Broth
1 bunch Basil, finely chopped
Start by heating your pan, when its hot, add your oil and then your garlic. Wait for the amazing garlic smell to hit your nostrils. Add the tomatoes, chicken broth and basil. Using an immersion blender (I bought one and I am already in love with it, but if you don't have one just use an upright blender) blend the mixture until smooth. Serve with toasted bread, garlic bread, grilled cheese sandwich, or just eat it plain. Either way it is sure to be a healthy, easy recipe that you can enjoy all winter long.