I’ll be honest; I kind of have the culinary yips right now. I’ve made serious rookie mistakes the past few meals, things that I would mess up once a year, not several times in a week.
So, when you’re not quite centered, maybe under the weather also, and you need a bowl of hug, in my book there are two culinary options. Pasta (say, an Italian Beef Tagliatelle ), or soup. A soup that is very easy, uses mostly pantry ingredients, is wildly healthy, and can be ready in minutes…
- 1 onion
- 3 cloves of garlic, chopped
- 6 fresh basil leaves (or 2 teaspoons dried)
- 2 cans 28 oz crushed tomato (look for San marzano tomatoes)
- 1 6 oz can tomato paste
- 2 cups chicken stock
- 3 tablespoons butter
- Dice onion and sweat with a pinch of salt in large dutch oven over medium heat for 4-5 minutes.
- Add in the garlic and tomato paste, stir for an additional minute.
- Stir in the crushed tomatoes, chicken stock, and basil (if fresh, leave whole, it will be coming out). Simmer for 10-15 minutes.
- Remove the fresh basil. Add in the butter, and blend soup in countertop/immersion blender for 1 minute, or until mostly smooth.
- Bring soup back to temperature and serve, garnished with more basil and a swizzle of olive oil.