Absolute deliciousness.
Lately, we have been struggling to feed ourselves good, healthful meals. Between pregnancy, work, toddler, and having a major kitchen renovation, we are all feeling the need for home cooking but lack the time, energy, and resources to do it very well. And I know what you're going to say: "But surely, you have a crockpot." Except that our crockpot met an untimely death due to pure forgetfulness on my part.
So, I'm going back to my easy eating ways while we finish up our kitchen madness and I get a little more energy back. My favorite go-to is creamy tomato basil soup.
And I've totally hacked it.
Regardless of your kitchen acumen, you can make this soup and it will be tasty. I promise. You can also make this dairy free.
Ingredients for Creamy Tomato Basil Soup:
1 jar tomato basil pasta sauce
1 can diced tomatoes, or 3 fresh tomatoes, chopped
3 large basil leaves, chopped
4 cups milk of your choice (make it dairy-free/vegan and sub unsweetened hemp milk)
Directions for Creamy Tomato Basil Soup:
Put everything in a pot, heat, stir, salt and pepper to taste, and serve. Call yourself a master.
Ingredients for Parmesan Crisps:
1 cup Parmesan cheese, shredded
1 tbsp fresh rosemary, chopped
fresh cracked pepper
Directions for Parmesan Crisps:
Preheat oven to 300 degrees.
On a parchment-lined baking sheet, form small circles of parmesan, making sure to keep the layer relatively thin. Sprinkle with fresh rosemary and black pepper, and bake for 5-7 minutes, or until the crisps are melted and bubbling. Remove from oven and allow to cool completely. Serve with soup and be so proud of yourself for making something tasty and filling.
