This past weekend I was in Chicago for another blog retreat. Of course there was plenty of girl time, eating and talk about blog stuff.
However, when I returned home my allergies were on FULL ALERT. Not sure if it was because of the different climate or just my body gearing up for change in weather back at home. I’ve spent the last couple of days married to a Kleenex box and my essential oils kit. Any day now I’m hoping that I wake up and I don’t feel like my head is clogged up.
In the mean time I’ve been craving this tomato basil soup that I made before I left. In fact I really wish that I had frozen some of it so I could just reheat and then go back down for a nap. That would be ideal wouldn’t it, but of course I wasn’t expecting this head cold or allergies.
Years ago you couldn’t get me to even try a taste of tomato soup. I adore tomatoes but something about them being the base and the main ingredient in soup threw me off, as do Bloody Mary’s.
Well this past year I decided to give tomato basil soup another try and I fell in love with tomatoes all over again. Thank goodness for changing taste buds because I now crave this soup on a cold wintery day or when I’m sick.
You should definitely cozy up with this bowl of tomato basil soup.
ENJOY ~ Meagan
Tomato Basil Soup
- 28 ounce can whole peeled tomatoes
- 8 ounce can tomato sauce
- 1 cup diced yellow onion
- 1 teaspoon minced garlic
- 1/4 cup plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- `/3 cup chopped basil
- 3/4 cup half and half
Add all ingredients to a large pot over medium heat. Cook for 15 minutes and then pour into a food processor or using an immersion blender pulse until smooth consistency.
Pour back into pot and simmer for 25 minutes.