Monday, September 30, 2013

tomato basil soup {gf,v}


Mother Nature is beginning to show signs of fall. I spied a handful of leaves turning a gorgeous burgundy. There's a bit of a chill in the air (74 degrees is the chill I speak of...we really are southerners now). And the telltale sign fall is here: I'm craving warm comfort foods. casseroles, yup. chili, sure. soup, of course
We threw this soup together Sunday afternoon and paired it with munster, avocado, pesto paninis.   pure heaven. We love basil, so we were fairly heavy handed with the green, leafy herb. Play around with whatever works for you. You may want to start with a cup and go from there. Yay soup season! 

What's your go-to fall soup?    

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tomato basil soup
{gluten free, vegan}

{{{INGREDIENTS}}}
*1 quart veggie stock
*1 onion, chopped
*1 tbsp olive oil
*3 cloves garlic, minced
*1/2 tsp black pepper
*1 tsp thyme
*2 cups basil, chopped
*1 28oz can diced tomatoes
*1 14 oz can tomato sauce
*salt to taste

{{{DIRECTIONS}}}
1.Cook the onion & garlic in olive oil for 10 minutes.
2.Add the remaining ingredients to crock pot on medium.
3.Add the onion & garlic to the crock pot and turn up to medium/high.
4.Let simmer for 1-1/2 to 2 hours.