QUICK AND EASY TOMATO SOUP RECIPE
Last month I attended a styling workshop hosted styling and blogging pros Annette Joseph and Anne Sage. You can read my recap of the workshop here. Annette is an expert in not only all things styling but is a culinary genius as well, so it was only appropriate that we spent the second day of the workshop cooking (well, mostly watching Annette cook), styling the dishes and then, of course, eating! For lunch, Annette whipped up a batch of quick and easy tomato soup so I’m sharing the recipe today! This dish is super yummy and is perfect alongside a grilled cheese. Wait until you hear how Annette prepared our grilled cheese sandwiches!
Quick and Easy Tomato Soup Recipe
- 1/2 medium yellow onion, sliced
- 3 Tbsp olive oil
- 2 Tbsp unsalted butter
- Dash salt
- 3-28oz cans of crushed tomatoes
- 1 qt (32oz) Vegetable broth
- 1/4 heavy whipping cream
- 1 cup loosely sliced basil, extra for garnish
Saute sliced onion in pot with olive oil, butter and salt. Add crushed tomato and vegetable broth. Let cook, do not boil. Just before serving stir in whipping cream and basil. Garnish with remaining basil. Serve chunky or blend in food processor or blender to serve smooth.
Here Marisa, one of my fellow workshop attendees and pro food stylist, is selecting the best basil for our soup.
Evidently, the olive oil keeps the butter from burning when cooking.
Marisa is slicing the basil chiffonade, which is a French slicing technique in which you stack the leaves, roll them tightly and slice.
Just before serving, add the heavy cream and basil.
To accompany the tomato soup, we had grilled cheese sandwiches with fig jam and prosciutto! So. Friggin. Yummy!
And viola! Here’s our meal plated and styled.
There ya have it, folks! A super quick and easy tomato soup recipe complete with a fig and prosciutto grilled cheese sandwich! Thank you, Annette for sharing some of your secrets!