Tomato Basil Soup Recipe (Don’t Laugh)
I want to make one thing perfectly clear– I can’t cook. Seriously. I am really not very good at it. In fact, my kids no longer joke about this in our house- it is just a known fact. When something I do make turns out and one of the kids misses dinner, the comment goes something like this, “Hey, you missed a good dinner, she didn’t overcook or under cook anything.” And they are not kidding and I am fine with that. I know I can’t be good at everything.
I do make 2 things pretty well. Lazy Lasagna and Tomato Basil Soup. I have seen some blogs on making food so I grabbed my camera and here it is… My recipe (Super Easy) for Tomato Basil Soup.
- 2 cups of chicken stock
- 16 ounces heavy whipping cream
- 28 ounces Petite Diced Tomatoes
- 3 cans 14.5 ounce Basil, Garlic and Oregano diced tomatoes
Equipment: Magic Bullet, Magic Bullet larger cup, Magic Bullet chopping blade, stock pot ( shown below in the next few photos)
First heat the Chicken stock on the stove in the stock pot. Add the whipping cream and stir.
Next, add the large can of petite diced tomatoes to the Magic Bullet cup 3/4 full. Blend for 40 seconds. Add the blended tomatoes to the stock pot. Repeat 2-3 times to finish the can 28 ounce can adding blended tomatoes to the stock pot each time.
Add a can of basil, garlic and oregano diced tomatoes to the bullet cup. (You can add one whole can at a time to the Bullet cup if you are using the larger cup. You can use the handled cups as well but you may not be able to add the entire can at one time). Blend for 40 seconds. Add the blended tomatoes to the stock pot. Repeat with the remaining two 14.5 ounce cans. Stir the stock pot well until blended.
Heat through and serve.
I told you it would be easy and tastes a lot like the Tomato Basil Soup at a restaurant!
P.S. I’ll get back to my regularly scheduled program of posts later this week 🙂