Easy Tomato Basil Soup

There is something about a warm cup of soup in the winter. Soup is also a great way to eat tons of vegetables. I recently discovered that I like tomato basil soup. I generally do not care for tomatoes, but I do like tomatoes in soup. Did you know that your taste buds change over time? Children generally have a preference for sweet things while adults usually have a broader palate and tolerate bitter things, like coffee, brussels sprouts, cauliflower, better. This just goes to show you that if you don't like something now just try, try it again. While you're at it, try this recipe and eat your veggies!

Tomato Basil Soup

2/3 cups chopped onion
2 cloves garlic, minced
1 Tablespoon olive oil
1 pinch crushed red pepper (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1, 28-ounce can of crushed tomato
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 1/2 cups chicken stock or water
2 teaspoons butter
1 teaspoon sugar

Sautee onions and garlic with butter, olive oil, and red pepper for 5 minutes. Add tomato, bail, thyme, chicken stock, salt, pepper, and sugar. Bring to a boil, and reduce to simmer. Simmer soup uncovered for 40 minutes.

I hope you enjoy this soup in this cold Winter weather. I like the dried herbs in this soup since it is cooked for a little while. If you are have fresh basil and thyme, you are welcome to substitute. Let me know how it turns out. Comment on the blog below, or ask a question via Instagram and tag me @RDtipoftheday.

For more information, recipes, and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter. You can also search #NYNR, #NewYearNewRecipes or #50RDrecipes to follow my New Year's Resolution to make 50 new recipes in 2015.

New Year New Recipes: Winter Vegetable Soup

So, one of my New Year's goals is to try 50 new recipes in 2015. I decided to start the New Year with lots of veggies. I tried a winter vegetable soup and used my new veggie peeler and mandolin to make the process faster. It also has homemade croutons, which were so good!

Here's the cast of characters (minus the cucumber, shallot, and jalepeno). I also tried a new food, parsnips. They look like white carrots, but they taste and smell more herbaceous than carrot-y. Does that make sense? Parsnips are a related to carrots and are great source of fiber, anti-oxidants, and vitamins. Because you are making soup, you do not lose any of the water-soluble vitamins.

Here's the recipe if you would like to try it.

Winter Vegetable Soup
32 ounces low sodium chicken stock
1/2 pound carrots
1/2 pound parsnips
1 large sweet potato
1 pound butternut squash
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper

Wash all produce. Peel and slice. Toss with olive oil, salt, and pepper. Roast at 425* F for 25-35 minutes or until fork tender. Puree vegetables with stock in batches until smooth. Add to a large pot. Then, cook for 20 minutes until heated through. Top with croutons and olive oil. Enjoy!

This recipe was based on Ina Garten's Roasted Winter Vegetable Soup. I thought this recipe was a good way to start the year, and it also got my husband's stamp of approval. Please let me know if there are any ingredients or dishes you want me to try in the new feature #NewYearNewRecipes #NYNR #50RDrecipes

For more recipes and tips and tricks for healthy eating, follow RDtipoftheday on Pinterest, Instagram, and Twitter.