Wednesday, March 9, 2011

Creamy Basil Tomato Soup

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One of my favorite things to eat growing up was grilled cheese. Especially on a cold, rainy day or when I was sick. Even now that I'm older, if I stop by my parents' house during the day one of the first things my mom will do is ask if I'm hungry. If I say yes, grilled cheese is still always one of the first things she offers to make me. She knows how much I love it and I just can't say no! But it has to be paired with a hot, steaming bowl of tomato soup. There's nothing like dunking a crispy sandwich into it.

I wasn't feeling too well the other day and wanted some comfort food. I made myself a grilled cheese sandwich and then I decided to take a crack at homemade tomato soup to accompany it. The recipe looked pretty easy, so I didn't really think it would interfere too much with my pounding headache or dripping nose. Good thing I was right. I topped it off with some homemade Parmesan Croutons and it was del-i-cious. I think my cold cleared up right away, too. Enjoy!

  • 2 (28 ounce) cans crushed tomatoes
  • 1 (14.5 ounce) can chicken broth
  • 10 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup whipping cream (light or heavy)
  • 3 tbsp. butter or margarine

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. 

Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. 

Source: Adapted from All Recipes

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