It’s the second Monday of the month which means: Secret Recipe Club!
This month, I was able to whip up something delicious from Ellie’s blog, The Bitchin’ Kitchin’.
Ellie has so many wonderful seasonal recipes to pick from, but ultimately I was drawn to her recipe for a hearty Tomato Basil Soup!
I am always looking for ways to add protein to tomato soups adding both beans and Greek yogurt,(otherwise I get hungry way too quickly) but I somehow never thought to add meat!
I did adapt the recipe a bit, reducing the amount of heavy cream. If making this again, I would even consider omitting it entirely (it was sheer luck that I even had it on hand, I almost never use heavy cream), substituting with either whole milk or half and half (but by all means NOT fat free half and half! Check the ingredients people, you’ll be horrified).
I served up this delicious, hearty tomato soup with another SRC favorite, Epic Grilled Cheese, made on Asiago Bread! It was perfect on a chilly fall day! Thank you, Ellie, for a fantastic recipe!
Creamy Tomato Basil Soup with Sausage
Adapted from The Bitchin’ Kitchin’
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1 lb mild Italian sausage
1 (28 oz) can crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1 ½ cups lowfat milk
½ cup heavy cream
15-20 fresh basil leaves, thinly sliced
Salt & pepper, to taste
Heat the oil in a medium soup pot over medium heat. Add the garlic and sauté for 30-60 seconds or until fragrant. Add the sausage and cook until browned and thoroughly cooked.
Stir in the crushed tomatoes, dried basil, and oregano. Cook for 5 minutes to reduce slightly.
Stir in the milk, cream, and fresh basil. Reduce heat to low and simmer for 10-15 minutes. Add salt and pepper to taste. Serve with an additional sprinkling of freshly ground pepper and a side of Epic Grilled Cheese.