Tomato Soup
We are having a week of cool weather in LA unlike last week's 90 degree temperatures so soups are back in my dinner plans. I've been craving Tomato soup lately so that was my inspiration for tonight's dinner. The soup was delish!!
Serves 4
4 slices of bacon
1 tablespoon of olive oil
2 shallots, chopped
1, 28 oz. can of crushed tomatoes
1, 28 oz. can of diced tomatoes
5-6 sun-dried tomatoes, chopped
4 cups of low-sodium chicken broth
2-3 tablespoons chopped fresh basil, plus chiffonade basil for garnish
salt & pepper (to taste)
1 tablespoon of Balsamic vinegar
1. Add bacon to large saucepan and cook until bacon is crisp. Remove bacon and set aside. Discard bacon grease and add 1 tablespoon of olive oil.
2. Add shallots to pan and saute for a couple of minutes.
3. Add tomatoes (canned and sun-dried), broth and basil and simmer for 15-20 minutes.
4. Remove from heat, add salt & pepper (to taste) and balsamic vinegar.
5. Serve with crumbled bacon and chiffonade basil for garnish.
4 slices of bacon
1 tablespoon of olive oil
2 shallots, chopped
1, 28 oz. can of crushed tomatoes
1, 28 oz. can of diced tomatoes
5-6 sun-dried tomatoes, chopped
4 cups of low-sodium chicken broth
2-3 tablespoons chopped fresh basil, plus chiffonade basil for garnish
salt & pepper (to taste)
1 tablespoon of Balsamic vinegar
1. Add bacon to large saucepan and cook until bacon is crisp. Remove bacon and set aside. Discard bacon grease and add 1 tablespoon of olive oil.
2. Add shallots to pan and saute for a couple of minutes.
3. Add tomatoes (canned and sun-dried), broth and basil and simmer for 15-20 minutes.
4. Remove from heat, add salt & pepper (to taste) and balsamic vinegar.
5. Serve with crumbled bacon and chiffonade basil for garnish.
I made the other tomato soup recipe you have on here last night for dinner, and we loved it!
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