The best I've ever had is the one at Doughboys' Bakery in Los Angeles. I decided I wanted to try to achieve the happy sensation that they sell me in my very own kitchen. Although I wasn't going to get that fatty or fancy (I think they use cabbage and cream to sweeten it up), I figured tomato soup would be an easy, cheap dish to make for myself that would remind me of home. So I tested out a new recipe using only 6 ingredients that are staples in my kitchen: tomatoes, chicken broth, basil, onion, red pepper flakes and parmesan cheese. The results were great for a soup with no cream, and even better the next day for a warm lunch, which is a major bonus in my book.
DELICIOUS (BUT HEALTHY) TOMATO BASIL SOUP
THE GOODS
1 can of diced tomatoes ($0.79)
1/2 of a yellow onion ($0.40)
Handful of basil, about 8 leaves ($1)
2 teaspoons of chicken or vegetable buillon ($3.49 for a huge container)
1 cup-ish of parmesan cheese ($1.99)
About 1 teaspoon red pepper flakes
About 2 tablespoons of olive oil
The Grand Total: $7.47 for about 3 servings, or about $2.55 per serving
THE WAY
Chop up the onion. Place the olive oil in a medium to large pot over medium heat. Sautee the onions for 5-10 minutes, until they become translucent but not brown. Now, add the canned tomatoes and cook for about 10-15 minutes. Tear up the basil and stir it in. Add the chicken stock (which you make by adding the 2 cups of hot water with 2 teaspoons of chicken buillon).
Cook for 10-20 minutes, then puree in a blender.
Pour the blended soup back in the pot, adding the parmesan cheese, stirring, and cooking for 10 more minutes or so. Top with parmesan cheese and serve with toast.
