This Spicy Tomato Soup Will Get You Started With Your Healthier Way Of Life!

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You know what I discovered the first time I made this soup? Well, this recipe serves 6-8 so there was plenty for my husband and I for a couple of days, and we still had leftovers. I used the rest of it for a pasta sauce on the third day! I simply browned some ground beef and mixed it with the leftovers – it was sooo good!

 

This recipe has been a great hit over at Add A Pinch! It has received plenty of wonderful feedback from readers – let’s take a look at what they’ve had to say about it:

Tomato soup is one of my little boy’s favorite meals so this will be on the menu very soon – and with the cornbread croutons! Just yum!

I have an absurd amount of basil growing out the back right now. I’m making a pesto quiche later today but I know I will still have a lot of overgrowth to work through. This recipe will definitely help solve my basil problem!

 

I wish I could explain how absolutely delicious this is, but I guess you’re just going to have to make it and have a taste yourself!

 

 

Ingredients

For the Tomato Basil Soup

6 cups peeled, chopped tomatoes

4 cups Swanson chicken stock

2 cups basil leaves

1 tablespoon Bertolli olive oil

pinch of salt

1 teaspoon ground black pepper

pinch of cayenne pepper

For the Cornbread Croutons

cornbread

olive oil

salt

pepper

Instructions:

For the Tomato Basil Soup

Add tomatoes and chicken stock in stockpot. Toss in basil leaves and simmer over medium heat for about 10 minutes. Blend for a few minutes, with a hand-held blender, leaving some chunks in the soup.

Add in the olive oil, salt, pepper, and cayenne pepper. Simmer on low for 10 more minutes.

Remove from heat and serve with cornbread croutons.

For the Cornbread Croutons

Preheat oven to 425º F. Cut cornbread into small cubes and place onto a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss, then bake for about 8-10 minutes until crisp and lightly toasted – keep an eye on them, you don’t want them to burn. Remove from oven.

 

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Quick tip: Serve with a dollop of sour cream.

Thank you to Add A Pinch for this delicious soup recipe!

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