Yesterday I noticed that my basil and small tomatoes were growing like weeds. If I didn’t trim the basil, it would continue to grow straight up, become too tall and heavy, and potentially greet my neighbors upstairs. See: What I’ve Learned About Growing Herbs: Part II.

As with all herbs, I’ve learned that you want to cut the herb just above a set of growing leaves. So with basil, when you cut the plant this way, the originally trimmed stem will no longer grow. However, I’ve witnessed two new stems will grow around the original cutting.

Fresh herbs can add a serious punch to sauces or soups. They are one of the best ways to increase the taste of your food healthfully. While fresh herbs are regularly available at grocery stores, growing your own is a fun and easy way to learn how to cook and build master chef-like skills.

Try this delicious soup for cool fall days and chilly nights! Share with someone you love.

Garden Tomato Basil Soup

  

Garden Tomato Basil Soup inspired by Season with Spice

Serves 2-3

Ingredients:

6 ripe tomatoes – cut into chunks
1 red bell pepper – cut into chunks
1 yellow onion – cut into chunks
3 cloves of garlic – halved
2 handfuls of fresh basil leaves
2 cups chicken broth (or vegetable broth)
2 tsp of paprika
Black pepper, to taste
Salt, to taste
2-3 tablespoons of olive oil

Directions:

1. In a frying pan, add a few tablespoons of olive oil and heat. Toss in the chopped garlic and onion and sauté until lightly browned.

2. Add another tablespoon of olive oil, along with the chunks of red bell pepper and tomatoes. Cook on medium heat until the tomatoes are softened. Turn heat off and let cool.
3. In a large pot, combine the chicken broth, paprika, herbs, and black pepper. Heat on low.

4. Add the cooked veggies into a blender or Nutribullet. Blend on low speed to desired texture.

5. Combine the blended mixture into the large pot, stir well with the broth, and cook on medium fire until soup thickens. If desired, stir in butter and your choice of milk, add in more salt if needed, and cook a few more minutes.

6. Serve hot, and garnish with fresh basil leaves and black pepper.

Enjoy with a multigrain bread with cheddar cheese, heirloom tomato guacamole (my new creation), or go all out and make yourself a classic grilled cheese sandwich!

“A Sunday well spent brings a week of content.” – Proverb

  

What’s your favorite fall recipe when it starts to get a little chilly out?

Love always,