On the news they were talking about how the first freeze may be happening sooner than later. Made me think of all that fresh basil sitting in my mom's garden and what can be done with it. Pesto is an obvious choice, but other than that what else is out there? That's when I started thinking about the cold weather and what I love during the fall... Soup. And one of my favorites, besides butternut squash, is Safeways tomato basil bisque. So I thought to my self, how can I make a healthy version, aka minus the heavy whipping cream. Then I thought duh... My coconut milk sitting in my fridge!! So here we go!!
Tomato basil soup (healthy)
1/2 onion (diced)
4 cloves of garic (smashed)
2 T oil
2 cans diced tomatoes
1 can chicken stock
10 leaves of fresh basil
1 cup coconut milk
2 t balsamic vinegar
Salt and pepper to taste
Sauté the onion and garlic in oil until onions turn translucent. Add tomatoes and chicken stock. Simmer on low for 15 minutes. Add basil and continue to simmer for 5 more minutes.
Take mixture and either use an immersion blender, or a stand blender and blend well. Return back to the pot on low and stir in the cream, balsamic vinegar, salt, and pepper. Enjoy!!
Now if you are big into freezer meals this is a perfect one!! Just put into a gallon sized ziplock bag (after it's cooled) and lay flat to freeze. When your ready to eat it you can take it out of the bag and out it in your slow cooker (yes from the frozen state) and cook on low while your at work and enjoy for dinner!!!
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