Everyone seems so angry these days that fall is here. I hear you, it’s sad that summer is over and that winter is coming, but can’t we all just stop our complaining and realize the beauty that is fall? 60 degree days, sweaters, cool nights, and best of all, comfort food. Love me some comfort food.
This past Sunday, my husband and I got together with a group of friends to check out Charlestown’s Downeast Cider House. We partook in some day drinking, which gets harder to do the older we get, and just enjoyed the unexpected beautiful weather. Afterwards, we had everyone back at our house for lunch. I wanted to put something together that was easy, delicious, and best of all, comforting. I found this recipe for creamy tomato soup on Pinterest by “The Pinning Mamma” and holy hell was it good. Pretty rich, so I would only recommend one bowl at a time, and really satisfying. We also whipped up some grilled cheese to go along with it because when grilled cheese and tomato soup get together…magic happens.
Enjoy!
Creamy Tomato Basil Soup
Ingredients:
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 tbsp crushed garlic
- 1 14 oz can chicken broth {or 2 cups}
- 2 Tbsp sugar
- 1/3 cup butter
- 1 cup heavy cream
- 15-20 Basil leaves, chopped
Directions:
- Combine the tomatoes, broth, and garlic – bring to a boil for 10 minutes.
- Reduce heat to low: stir in the sugar and butter and mix until they are dissolved well combined.
- Very slowly pour in the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy. Don’t get impatient and dump it all in or it will separate!
- Stir in the basil.
- Serve and enjoy!
Makes 6 servings – great to freeze for later!
