You may have noticed the signs up at your local Catholic churches advertising Fish Fry Fridays, often sponsored by the Knight’s of Columbus. Yes, Lent has arrived and that means “Fishy Fridays” or “Meatless Fridays” from Ash Wednesday to Easter. That’s 40 days…seven Fantastic Fridays of frying catfish and meat-free soup suppers! While fish fries are the gold standard, simple soup suppers rank high on my list too. It’s still chilly outside and a hot bowl of soup that’s thick and hearty like broccoli cheddar or tomato bisque hits the spot. So whether you’re Catholic or not, and for this first Friday of Lent, enjoy my super simple, so satisfying Fire Roasted Tomato Basil Soup. Enjoy!
2 TBS Kerrygold® Butter
1 Yellow onion, finely diced
2 28 oz. Cans of Muir Glen Organic Fire Roasted Crushed Tomatoes
1 15 oz. Can of Muir Glen Tomato Puree
1 32 oz. Carton of Pacific Organic Chicken Broth
2 Cups Heavy Whipping Cream
Basil to taste (I often use dried in the soup – (2 TBS, and if it’s at the grocery store, fresh to garnish the top of each bowl to serve)
Salt and Pepper, to taste
In a large stockpot, melt your butter and sweat the onion on a medium low heat. When the onions just become translucent, add the crushed tomatoes, tomato puree, chicken broth, dried basil, salt and pepper. Bring to a low boil and simmer for 30 minutes. Reduce heat to low and add the cream. Cook for another 5 minutes until the soup is heated through after adding the cold cream. If you like your soup chunky, then serve, garnish with fresh basil and you’re done. If you’re like me and you prefer your soup smooth, now’s the time to ladle it into the blender or bring out your immersion stick blender and puree to your heart’s content!