I’m just getting over a bad cold. Nothing stalls a workout routine like getting sick. On top of that, I was sick during some beautiful weather we had this weekend. Highs were in the mid 70s!
Thankfully, I am feeling much better and squeezed in a strength training workout last night after work. Nothing makes me feel better when I’m sick like a bowl of soup and grilled cheese. I found a super easy soup recipe from a fellow blogger at Shared Appetite .
It was creamy, flavorful, and full of healthy ingredients. Not to mention I got to use my immersion blender which always makes me happy.
I sauteed two finely chopped red onions in a tablespoon of olive oil until the onions were starting to caramelize. Then I added three cloves of minced garlic and cooked in for an additional minute. I had a few people over to watch the Bachelor so I set up a grilled cheese station so everyone could make their own!
I added in a can of crushed tomatoes, 4 cups of low sodium chicken broth, and seasoned with salt and pepper. After letting it simmer for about 15 minutes, I busted out the immersion blender and pureed until it was a smooth consistency. Then I added in 1/2 cup of fat free half and half and chopped basil to taste. I let it cook for an additional 10 minutes and boom! Dinner was done.
On my gluten free Udi’s bread, I smeared 1 tablespoon of low fat cream cheese on one side and topped it with pickled jalapenos. On the other side I put a slice of 2% American cheese, and a slice of Boar’s Head ham. When cooked, it tastes just like a jalapeno popper! * You can always substitute the ham for bacon for some crispness to your filling. Dipped into the soup, there is nothing better.
I’m getting hungry just reading this post!
Easy Tomato Basil Soup
- 1 28 oz can crushed tomatoes
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 medium red onions, finely chopped
- 4 cups low sodium chicken broth
- 1/2 cup fat free half and half
- salt, pepper, and fresh or dried basil to taste
- grilled cheese for dipping!
- In a large pot, saute onions in olive oil until slightly browned.
- Add in garlic and saute for an additional minute.
- Add in tomatoes and chicken broth, and season with salt and pepper.
- Allow soup to simmer for 15 minutes.
- Using an immersion blender, puree until smooth. * You can also let the soup cool and blend the soup in small batches using a blender.
- Add in half and half and basil.
- Cook for an additional 10 minutes and enjoy!
I’ll be traveling to Indianapolis for work later this week. Look out for some gluten free traveling posts coming your way!
Stay healthy and warm!