Anyone who reads my blog regularly knows how much I hate that phrase. I have joked before that as much of a foodie as I am (albeit a foodie with a crappy appetite who has to be forced to eat half the time lol) I can’t think of any foods that I would be willing to die for. Not even a medium rare ribeye with potato wedges and roasted brussel sprouts, which is my all time favorite meal (what btw, is YOUR favorite meal??? Tell me in comments section? 🙂 ). I may be willing to be seriously wounded for it (so long as my knife and fork skills aren’t ruined) but no dying. I just can’t think of any food worth dying for.
But there are some foods that I love enough (when I bother to eat 😛 ) to consider using the phrase. Twinkies and Cheetos of course. You didn’t know THAT was coming I bet did you? Hehe. Sushi is another; I LOVE sushi though if anyone ever tries to get me to eat the kind with raw eel in it, they are, as my dad would have said, “cruisin’ for a bruisin’. EWWWW!!!!! GOOD chocolate (we’re not talking Hershey bars here though there is a time and a place for them too) is something to think about using silly phrases for. Buy me a pound of Godiva (or twelve) and I’ll think about it. Buy me more and I may ask you to marry me. Just don’t tell my husband. He can be a bit touchy about that for some reason. Silly man. I’d share the Godiva. Maybe.
But this following recipe is so utterly delicious, so supremely satisfying and so summery (even with the use of canned tomatoes) that I actually thought about using the phrase “to die for”. I didn’t of course; I have my standards but I THOUGHT about it! That right there should tell you how wonderful this is.
I have only been to the restaurant this soup is purported to have been cloned from two times and I thought the food was passable but nothing worth writing home about. I had not however had this soup. I have made this a couple of times for my family and even my picky kids love it. This is creamy and tomatoey (again; now a word 😛 ), bursting with the flavor of fresh Basil with a mild sweet edge that helps cut the acidity of the tomatoes. Summer or Winter, this is a winner. So give it a try. Even in this hot weather, this is SO good!
This is adapted from a recipe on top secret recipes.
Creamy Tomato Basil Soup
- 1 teaspoon olive oil
- 1/2 cup minced onion
- 1 teaspoon minced garlic (I used considerably more of this and the onion)
- 2 28 ounce cans (good quality) crushed tomatoes
- 3 cups (good quality) chicken broth
- 3/4 cup heavy cream
- 1/3 cup minced fresh basil (you can sub the pureed basil that comes in tubes in the produce section)
- 1/3 cup sugar
- 2 teaspoons fresh parsley (I omitted this because I didn’t have any & I saw no difference)
- 1/4 cup fresh grated Parmesan cheese (optional. The original recipe didn’t have this but I added it)
- 1/4 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- In a large pot over medium heat, saute the onion and garlic in the olive oil for about 3 to 4 minutes until softened.
- Add the crushed tomatoes and chicken broth and bring mixture to a boil then reduce heat and simmer for 20 minutes. Turn heat off and let cool for up to an hour.
- Pour half the mixture in a blender (hold lid down with a towel if the soup is at all hot so the lid doesn’t fly off). Blend on high speed for about a minute and pour into a large bowl. Do the same with the second half (I actually don’t do that because I like a little bit of texture in the soup). Add all the soup back to the pot and add the remaining ingredients. Bring the soup back up to a low bubble then reduce heat and let simmer for 20 minutes. Garnish with desired toppings. I use Parmesan cheese and some julienned basil.