January is national soup month! I'm a big soup person. Easy to make, reheats perfectly, and keeps for days!
Here's one of my favorites: Fire Roasted Tomato Soup
You will need:
2 14 oz. cans fire-roasted diced tomatoes
1 14 oz. cup chicken broth
1/2 bunch fresh basil, chopped
1/4 large shallot, diced
1/2 whole onion, diced
1 1/2 cloves garlic, diced
1 tablespoon EVOO
1/2 cup heavy cream
1 1/2 tablespoons sugar
Fresh ground black pepper/salt to taste
In a large pot, sauté onions at medium-high heat about 3-5 minutes, until they begin to soften. Add shallots, garlic, and EVOO and sauté another 3 minutes. Add tomatoes, chicken broth, and continue to cook approx. 5 minutes on medium-low heat, stirring occasionally. Reduce to low, slowly pour in cream. Stir in sugar. Cook on low approx 3 minutes. Transfer to food processor to pureé. Return to pot, add pepper/salt to taste, simmer until ready to serve. Garnish with fresh basil, julienned.