When you're born and raised in the beautiful PNW, you know how the seasons are year - round. You've observed how the dreary, wet winters can go all the way into what should be the blossoming of June.\nAs a child into my teen years, the shorter days would take a toll on my self worth. When that was the case, my wonderful mother would take us to Nordstrom's Cafe in Clackamas every Friday for that tomato - basil - pick - me - up - cure.\n\nNothing compares to the delicate, bold flavors of roasted Roma tomatoes and fresh basil pairing with the most flavorful toasted baguette bites. This, in my head, will always be true bliss \u2014 especially on the never ending days. Every bite that entered my body was the warm comfort I've been needing since the warm fall days faded into long, soaked winter nights. Filling me up with warm courage to face the weekend, I'd take what I couldn't finish to go because I knew I'd need it again.\n\nThis creamy tomato basil soup will warm up every inch of your soul and bring it to life even on the coldest, dullest days! When I found out this easy, healthy version not only helps my husband and I stay motivated during the darker times, it's so much better than Campbell's! It's a child - proof recipe I love pulling out everytime it starts to feel like the Fall - idays!\n\nIngredients - Creamy Tomato Soup:\n\u20221 large yellow onion\n\u20223 large cloves garlic\n\u20221/4 Avocado (or Extra Virgin Olive) oil - normal or garlic infused\n\u20222 1/2 pounds Roma or tomatoes on the vine\n\u20221 large carrot - cut into chunks\n\u20222 teaspoons salt\n\u2022A few shakes of red pepper flakes\n\u2022Freshly ground black pepper\n\u20221/2 cup heavy cream (or chicken stock)\n\u202210 large fresh basil leaves, plus more for serving\n\u20221 block of Boursin cheese (or use heavy cream at the very end).\n\nIngredients - Parmesan and Garlic Crostinis:\n\u20221 French Baguette\n\u20224 tbsp butter\n\u20221/2 cup Parmesan cheese, hand grated or pre shredded\n\u20221 clove of garlic\n\u20221/4 teaspoon Italian seasoning\n\nBlending options:\nAn immersion blender is the easiest & safest way to pur\351e this soup, but I prefer a standard blender like my NutriBullet I use. It honestly works just as well \u2014 If opting to use a blender, please work in batches and make sure the feed hole or tube is open while blending so that steam (heat) can escape. Pur\351eing even a warm liquid could result in a messy (not to mention dangerous!) explosion, so work in 10-12 second intervals at a time!\n\nInstructions - Tomato Soup For The Soul with Blender:\n1. Preheat oven to 375 degrees Fahrenheit.\n2. (If using Boursin): place cheese block in middle of your sprayed casserole dish.\n3. Chop all your vegetables (tomatos, carrots, onion) into 1/4's and place them in the same dish with your Boursin!\n4. Place your garlic cloves in the dish - unpeeled.\n5. Drizzle on 1/4 cup Avocado / Olive Oil across your veggies & cheese block (make sure it covered every vegetable in that dish)!\n6. Season vegetables with your salt, pepper and red pepper flakes.\n7. When the oven's ready, place your dish on the bottom rack for 45 minutes or until vegetables have softened and tomatoes are splitting and sizzling.\n8. Take your pan of roasted vegetables out of the oven and place on top of the stove - add a pinch of salt to the simmering bliss - let stand for 10-15 minutes or until it's cooled down enough.\n9. When your all - in - one - pan has cooled down, put your vegetables (minus the garlic) and Boursin in a blender \u2014 we use our full size NutriBullet.\n10. Get your 3 garlic cloves and squeeze the tapered ends; the roasted garlic will slice out of it's peel with ease! Pop them into the blender.\n11. Grab those fresh Basil leaves (or 2 teaspoons of dried basil) and dash it into the blender with your tomato base.\n12. BLEND BABY!! I usually manually press and pulse the mixture to get it chopped up so it doesn't overheat!\n13. **If you want your soup to be thinner: Get 1/2 cup heavy cream or chicken stock (cooled) and add it to the mix: BLEND SOME MORE!\n14. Once you get it to the desired consistency of your choice (chunky or smooth), pour some soup into 2- 4 bowls & garnish with fresh basil, black pepper, and Parmesan cheese! Serve with a side of Parmesan Crostinis or crumble some on top for that satisfying crunch!\n\nInstructions - Parmesan & Garlic Crostinis:\n1. Preheat oven to 375 degrees Fahrenheit.\n2. Combine your 4 tbsp butter, Parmesan, and Italian seasoning into a bowl so you have this aromatic herb butter!\n3. Slice up your French baguette into 1/4\u201d slices.\n4. Butter each slice of bread with your DIY herb butter and place them on a baking sheet.\n5. Top each crostini with fresh Parmesan.\n6. Bake in the oven for 10-15 minutes (until the baguette crust is a crunchy golden brown).\n7. Serve hot as a side with your Tomato Soup For The Soul or crumble them on top for a delicate crunch!
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