This time of the year, as it starts getting cooler (not too cold, we are talking about Georgia after all), I tend to gravitate towards making soups. They are generally easy to prepare, fairly inexpensive, and there are always left overs for my husband to take to work with him the next day. I mostly enjoy any type of soup, and love finding new vegetarian recipes to try. Even soups that have meat can usually be altered pretty easily to be vegetarian….and it goes the other way too, as it is easy to add meat to vegetarian soups as well.
Growing up I used to love eating tomato soup with grilled cheese, but now that I am older, I don’t really each much condensed soup anymore. Making my own tomato soup seemed like it would be fairy easy, so I wanted to give it a try. I used some additional veggies to bulk this recipe up (so it wasn’t just tomatoes), and it turned out great. I also got to use some basil from my herb garden!
This Tomato Basil soup is very easy to make. It’s fast, there are minimal ingredients, and it tastes delicious. Instead of the traditional grilled cheese, I served this with Cheddar Biscuits. The meal was perfect.
Recipe adapted from SkinnyTaste