What a weekend!  Along with some much needed, totally relaxed family time we had a quite a bit of rain around here and it was so cozy.  Turned out to be perfect weather for a light, fresh soup.  And a giant bowl of Garden Fresh Tomato Basil was just perfection.

If you’ve got tomatoes laying around this is the perfect way to use them up.  Fresh, homegrown are mandatory here.  You wont believe the flavor and sweetness they lend this soup.  Seriously.  Epic.

It’s light and fresh but still so comforting.   And its full of nothing but flavor and nutrients, a very, VERY welcomed combo around here!

And really, whats a bowl of Tomato Soup without a grilled cheese sandwich?  The most dunkable, devourable, insanely glorious combination ever.  I think its a pretty good idea, you may want to go for it.  So yum, guys!

More end-of-summer goodies to come this week, friends….because, man, we need to savor these last days.  School will be in full effect soon…both happy and sad for this mama ;)  Come follow Nourished Peach on Instagram if you are able…I’ll be sharing some of my favorite quick, easy, fun ideas for the kiddos lunch boxes all week long!  Find me on Instagram @nourishedpeach…I’d be so tickled to have you!  xo

Garden Fresh Tomato Basil Soup

Ingredients

2 Tablespoons Olive Oil

1 Cup Roughly Chopped White Onion

1 Cup Roughly Chopped Carrot

1 Teaspoon Kosher Salt + more

1/4 Teaspoon Black Pepper

5 Cloves Garlic, roughly chopped

2 Tablespoons Balsamic Vinegar

1 1/4 to 1 1/2 Pounds Homegrown Tomatoes, roughly chopped

3 Cups Chicken Stock

1/4 Cup Roughly Chopped Basil

2 Teaspoons Honey

1/4 Cup Heavy Cream

Directions

Heat a large soup pot or dutch oven over medium heat.  Add the onion, carrot, salt and pepper and cook, stirring often, until vegetables begin to soften, about 8-10 minutes.  Add garlic and cook for 1 minute.  Turn the heat up to medium high and add balsamic vinegar and cook for 2 minutes, stirring often.  Stir in the tomatoes and chicken stock.  Bring to a light boil, turn the heat down to medium low, and simmer for 25 minutes, stirring occasionally.

Add soup to a blender with the basil and process until completely smooth.  Return the soup to the pot and stir in the honey and cream.  Simmer for two minutes, season with additional salt and serve.  Serves 4