Friday, June 15, 2012
This really is the perfect blend of similar soups you’ve tried and loved before. The spices, texture, and color are wonderful. Great flavor from fresh tomatoes combine with canned and other ingredients to make this just the right blend. Toss in some orzo pasta and your favorite cheese.
Jennie is a good friend, and an amazing cook - and this is one of her signature recipes. She told me that she has tweaked it for several years and her family tells her that it is “just right”. I agree!
She and I are part of a foursome that serves in our Stake Relief Society. We were honored to serve a light dinner to an Apostle - Elder L. Tom Perry of the Council of the Twelve Apostles in the Church of Jesus Christ of Latterday Saints. He was a visiting authority at our Stake Conference in May - and with so many meetings he was required to preside at - they needed a light dinner served in between. He & his wife (and several others who were there) commented on this amazing soup.
So many tomato basil soups are very strong, some are too chunky, and most don’t taste “fresh” enough. I can honestly say this is as good, or better than any restaurant soup I’ve had before.
Jennie serves hers with Feta cheese, but I prefer good old cheddar or parmesan. Jennie also likes it with just a touch of balsamic vinegar - making it more “interesting”. If you add it, do so a tiny bit at a time - as you can’t take it out.
For Jennie's recipe, go to: