I haven’t been feeling well so my go to is my tomato basil soup. This is a creamier version with heavy whipping cream and topped with grilled cheese croutons!
Life has been busy starting a new nocturnist job in Philadelphia and trying to go on all these interviews for heme/oncology fellowship. That on top of my recent medical boards studying and living in a new city has made the stress levels an all time high this month, and it’s definitely taken a toll on my body. Working nights full time is definitely not a very natural circadian rhythm, and the swapping back and forth is not easy, so I admire those who do this long term.
B has been great with helping out with household chores like doing laundry and cleaning. Living together has been one huge plus. I don’t think after living together we can ever go back to long distance again (not that we ever plan on that – 8 years is long enough!)
Creamy Tomato Basil Soup
2 pounds ripe plum tomatoes
1/2 yellow onion, chopped
1/2 garlic, minced
1/4 teaspoon crushed red pepper flakes
1 15 oz can tomato sauce
2 cups fresh basil leaves, chopped
1/2 teaspoon rosemary
1/2 teaspoon oregano
1 cup chicken stock
3/4 cup heavy whipping cream
GRILLED CHEESE CROUTONS
3 slice bread
1/2 tablespoon butter
1/4 cup parmesan cheese, shredded
SOUP: Preheat the oven to 400 F. Cut the tomatoes into quarters. Toss together the tomatoes, olive oil, and pepper. Roast for 25 minutes.
In a pot over medium heat, sauté the onions and garlic with olive oil until the onions start to brown. Add the canned tomato sauce, basil, thyme, chicken stock, and spices. Bring to a boil and simmer uncovered for 20 minutes. Add the oven-roasted tomatoes, including the liquid on the baking sheet and simmer another 5-10 min. Add the heavy cream to thicken. Puree the soup. Serve hot garnished with grilled cheese croutons. Enjoy!
CROUTONS: Preheat the oven or toaster oven to 400 F (can make at the same time as roasting tomatoes)
Brush your bread slices with butter and place on a tray lined with foil. Sprinkle shredded parmesan over the slices. Toast til golden brown. Cool just slightly then cut into squares to top your soup. Enjoy!