Tomato Basil Soup

Tomato Basil Soup

This past week I took some time to reflect back upon my life over the past nine months. It just doesn’t seem right that an educated girl like myself has to deal with unemployment. When I decided to become a RN I never envisioned being rejected so much and jobless for this long. I just don’t understand how I keep getting overlooked among the thousands {um yes, thousands} of applicants that are applying for the same position as me. Seriously, what do I have to do to get hired? Stand around on a corner somewhere holding this sign??

Despite all my frustration, I’m hopeful that employment is in my near future. I’m not taking no for an answer anymore. In the mean time, I’ll just continue on my path of positive thinking and gaining more experience through volunteer work. And let’s not forget about all those skills I’m gaining in the kitchen by actually having time to cook :) Nothing like a warm bowl of soup to cheer me up! 

XOXO....little j Y

Tomato Basil Soup

Inspired by: Ina Garten’s Cream of Fresh Tomato Soup

*Makes 8 servings

3 Tbsp olive oil

1 ½ cups red onions, chopped {2 onions}

2 carrots, peeled & chopped

1 Tbsp minced garlic {3 cloves}

2 (28 oz) cans diced or whole tomatoes {choose a high quality brand}

1 ½ tsp sugar

1 Tbsp tomato paste

¼ cup fresh basil leaves, chopped

3 cups chicken stock

2 ½ tsp kosher salt

2 tsp pepper

¾ cup heavy whipping cream

fresh basil leaves, julienned {for garnish}

homemade croutons {optional see recipe below}

Sauté onions and carrots in olive oil for about 10 minutes over medium heat. Add garlic and cook for 1 minute. Add tomatoes, sugar, tomato paste, basil, chicken stock, salt and pepper. Bring soup to a boil, then lower the heat and let it simmer, uncovered for 30 minutes. Use an immersion blender to purée soup to desired consistency. Stir in the cream. Serve warm with julienned basil leaves and/or croutons.

Croutons

½ sourdough baguette, chopped into bite-size pieces

2 tbsp butter

3-4 garlic cloves, chopped

3 Tbsp olive oil

kosher salt {season to taste}

pepper {season to taste}

1 tsp thyme

To make the croutons, start by chopping your sourdough baguette into bite-sized pieces & set aside. Heat the butter, olive oil, and chopped garlic in a pan over medium heat for less than 1 minute. Increase the heat to medium-high & toss in the baguette chunks, making sure each piece is coated well. Add olive oil as needed. Season the croutons with salt, pepper, and thyme. Stir bread occasionally for about 20 minutes, or until it turns a golden brown.

Final Result!!