Rainy days practically beg for you to just stay in bed with a Netflix marathon, hot tea, your favorite blanket, and of course a bowl of soup. Now, I’m not saying eating canned soup is wrong; in fact some of my favorite soups are made in cans! For personal health reasons, aka high sodium makes me pass out faster than a puppy after a long game of fetch, I prefer to make my soups. My health is not something I toy around with. If a few extra hours in the kitchen means keeping my blood pressure at a safe level, I’m in.
Plus, I have a pretty sick blender.
This week it poured so I just had to whip up a batch of one of my absolute childhood favorites, tomato soup. Now that I’ve grown up a bit, I prefer my tomato soup with a little spice and so I decided to include a bit of fresh basil in my soup. Trust me, this roasted tomato basil soup is just everything. Grab these ingredients and let’s get started!
- 2 large tomatoes
- a handful of fresh basil leaves
- sea salt
- 1/4 cup of milk (1% or almond or coconut whichever you prefer)
- Old Bay (optional but encouraged)
- nonstick zero cal butter cooking spray
Preheat your oven to 400* and slice your two tomatoes. Place the slices flat on a baking sheet as seen in the photo below.
Place your basil leaves flat on the pan and spray everything with nonstick zero calorie butter cooking spray. Next, shake on pepper, Old Bay, and a pinch of sea salt on everything. Once both of your ingredients have been seasoned, place your basil leaves on top of your tomatoes, and put it into the oven for about 15 minutes. You don’t want to roast your basil leaves right on the pan because well, they’ll burn, trust me on this. After 15 minutes or less, depending on your oven, your tomatoes should be mushy. Let them cool a bit and place everything in your blender with your milk. Blend until you have a liquid consistency. Once everything has liquefied, pour your mixture into a sauce pan and heat it on low constantly stirring until it gets hot.
DO NOT LEAVE IT!
After it has heated it’s ready to eat!
I like to enjoy mine with either a grilled cheese or Goldfish crackers because deep down I’m roughly five years old.