Tomato Basil Soup

Whenever it starts to get cold, I start craving soup! So with this deep freeze going on (for what seems like forever now!) I am definitely in the mood for some warm and hearty soup!

The other day, I went to the grocery store and picked up a rather delicious looking "can" of tomato basil soup to throw in my cart. Since I am on Weight Watchers, I checked the points on my handy little WW app. HOLY CRAP! It was 28 points for two cups of this soup! That's like all I get for a whole day! I quickly put it back, perplexed as to why tomato soup would have so many points. I know it had cream in it, but still! Tomatoes are zero points!

I decided right then and there to make my own tomato basil soup, with as few points as possible! I am so thankful for my smart phone (don't laugh, I only got one recently!) because I quickly looked up a few recipes on Pinterest. Most had the same basic ingredients and I switched out or left out some of the higher point items and came up with my own recipe!

This soup is really so easy and delicious, there is no need to buy canned soup ever again! And if you're on Weight Watchers, it's only one smart point! One! And that's just for the olive oil to saute the onions in!


Ingredients:

1 28oz can crushed tomatoes 

half a large onion, chopped

1tbs olive oil

1 tsp minced garlic (I use the pre minced stuff in the jar)

1 14oz can of chicken broth

fresh basil

Here's what I did:

I started by sauteing the onions in the olive oil until golden brown over medium heat. Then I added the garlic and cooked just until fragrant (about one minute.)

Next I added in the chicken broth, tomatoes and a pinch of salt. I brought it to a boil and then turned the heat down to low and let it simmer for about 15-20 minutes.

At this point, try the soup. If it's too sour for you, you can add some sugar to sweeten it up. I recommend adding a teaspoon at a time. I liked mine without it, but some people may not.

Lastly, I added the basil. I only cut up three leaves of it because I wasn't sure if I liked basil. And the soup tasted pretty darn good without it, so I didn't want to ruin it! But, if you know that you like basil, by all means, use as much as you like!

I also used my immersion blender and blended the soup so that it would be smoother. You could use a food processor to do it, but just make sure that the soup is mostly cooled down before you do it that way. No one wants to get burned by scalding hot soup exploding out of a food processor (because it will!) Or if you're rich and have Vitamix, you can use that as well. Or, if you like chunky soup, don't blend it at all!

Yum!!!

A little basil garnish to make it pretty!

And a little shaved Parmesan cheese to make it extra yummy!

This recipe made about 3 cups of soup. 

Just remember if you are on WW, everything you add to the soup (sugar or Parmesan cheese) adds points, so adjust accordingly!


Enjoy!

Homemade Vegetable Soup (for the soul!)

 This is the best vegetable soup I have ever had - hands down.

And I made it! This was the first recipe that I ever devised by myself, soon after I got married and long before I joined Weight Watchers.

It's super easy, ultra healthy, but most importantly, delicious! And for all you "Weight Watchers" out there, it's only one smart point!  

It's the perfect soup for a cold winter's day and with the frigid temps and blustery days we've been having, now is the perfect time to make this yummy deliciousness!

I use mostly frozen veggies for this soup, with the exception of canned diced tomatoes and potatoes, and fresh cabbage. Really, you can put anything you want in it, this soup is very versatile.The last time I made it, I didn't have any tomatoes so I used some V8 juice instead. This time around, I didn't have any potatoes so it's potato free today!

First, I start out by adding torn cabbage leaves to four cans of chicken broth. If you prefer to make this a vegetarian vegetable soup use vegetable broth instead! I just eyeball most of the ingredients in this soup. Use as much or as little cabbage as you like! Let it cook on low/medium heat until the cabbage is translucent - about twenty minutes.

Then I add one can of diced tomatoes - juice and all! Give it a stir.

Next, I add frozen carrots and frozen green beans - a handful at a time. Again, use as much or as little as you want, keeping in mind whether you like your soup thicker or more soupy. I also add 1/2 cup of frozen sweet corn (I measure the corn out for points value for WW since it's a starchy veg.) Slowly bring the soup to a boil over medium heat.

Once it boils, it's time to add my favorite part - the barley! I use 1/3 cup of pearl barley. Reduce the heat to low and let it cook until the barley expands, then lower the heat again to simmer and cook about 10-15 minutes more.

Ready to eat! Once in your bowl, season with salt, pepper, or seasoned salt to taste! I simply use seasoned salt to season my soup. It adds some spices and salt. It's delicious!

Sometimes, after this soup sits a lot of the liquid will disappear and you will need to add another can of broth for the leftovers. Even though I like a thicker soup, I usually add another can or so into the container right before I put it in the fridge so all the flavors can meld together. Other times, I just use water when I am reheating it. 

Enjoy!