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Tomato Basil Soup

If I haven’t made it clear before, Matty B is very picky. Certainly he’s choosy with his women as he chose me, but additionally he’s got very specific likes and dislikes in regard to food.

Likes: all desserts, pasta, cheese and bread.
Dislikes: anything that doesn’t fall into the above category. Also, soup. Any soup.

However, when we were first dating, I didn’t fully understand the extent of his (ahem) discerning palate.

We had been together for just a short time when I decided to make him dinner. Little did I know what sort of a task I was getting myself into.


I think I made twice baked potatoes (acceptable Matty B fare) and some sort of chocolate dessert (bonus points), but what I recall most vividly is the tomato basil soup.


I made this amazing tomato basil soup. Fresh tomatoes, garlic and basil, all puréed with heavy cream. Ooh, it was heavenly!

Or so I though. Matty B ate it like a champ. He praised the whole meal. He might’ve kissed me that night. I don’t remember.

Fast forward to many months down the road when we were in some situation where soup was offered.

Matty B: “No thanks, I don’t like soup.”

Me: “Yes you do! You like my tomato soup!”



This soup is in honor of the fact that fresh tomatoes are trash right now, and good quality canned tomatoes are the way to go.

This soup is in honor of immersion blenders that make life that much easier with fewer dishes to wash, turning this soup from this…


To this…in a matter of seconds.


This soup is in honor of Matty B, a man who will eat (in his opinion) gag worthy food with a smile, just to please me. Well, to please me, and to keep me from crying.


Don’t worry, Matty B. No soup for you tonight.

Tomato Basil Soup

1 TBS olive oil
1/2 onion, chopped
1 garlic clove, chopped
1 28 oz. can San Marzano tomatoes
2 TBS sundried tomatoes
1 cup vege broth
2 TBS chopped basil
1/2 cup coconut milk
Salt and pepper to taste


In a medium saucepan, sauté onion and garlic in olive oil over medium heat. Add both tomatoes and broth. Simmer on medium low for 10 minutes. Add basil, salt and pepper to taste. Using an immersion blender, purée to desired texture. Add coconut milk. Heat through.


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