When I started writing this blog I read countless articles and blog posts about blogging. Things like how to blog so that people want to read your content or how to take pictures and use lighting. What I found so interesting was that almost everything I read talked about how much you would grow and develop as a blogger. More specifically, writers talked about how much better your photography would become.
Since I’d not spent much time photographing food before, I really didn’t understand how much my skills would improve. I still have so much to learn but as I look back at older images I’m impressed with how far I’ve come. I’m thankful that so many of you began reading along, even though the food didn’t look too appetizing.
I realized though that there were some really great recipes that I posted in the beginning of this blog that I want to share again because I’ve taken better pictures and in some cases changed the recipe.
The first one is a recipe for tomato basil soup. I’ve never been a huge fan of tomato basil soup but I can’t get enough of this recipe. It’s perfectly creamy and there is a perfect balance of tomato and basil.
Tomato Basil Soup is one of my go to recipes when a friend has a baby because I know it reheats beautifully. Just add some French bread and dessert and you’ve made an easy, hearty meal. I’ve lightened this up from the original recipe. While I know the butter and cream add amazing flavor, they add calories too. I didn’t feel like the flavor was compromised at all.
ingredients
4 cups canned crushed tomatoes
12 fresh basil leaves
1/2 cup heavy cream
1/2 stick unsalted butter
Salt to taste
¼ teaspoon cracked black pepper
instructions
- Simmer tomatoes in a large stock pot for 30 minutes.
- Add the basil leaves to the tomatoes then puree in small batches, in a blender or food processor. (I use an immersion blender)
- Return the basil and tomatoes to the stock pot over low heat and add cream, butter, salt and pepper. Stir occasionally until heated through.
- Garnish with basil leaves or grated parmesan.
Recipe adapted from Girltalk