STEPHANIE'S SLICE OF LIFE

I have been all about soup lately as the temperatures start to drop, and the leaves start to fall from our trees. This soup recipe is so warming and delicious, I can’t wait to have it again. I am pretty sure there is some unwritten rule that you must dip either bread or a sandwich into tomato soup, it might actually even be law. Just trust me, it needs to be done 😉

On a trip to Ireland recently I had some tomato soup served with Irish Brown Bread for dipping. I still have not found a recipe for Brown Bread that is blog worthy, but I will keep trying.

For this batch of tomato soup, our dipping bread was an assortment of fancy grilled cheese sandwiches my husband made for my daughter and myself. We were all making happy little noises of contentment while enjoying this classic combination of comfort food. Wow, it was amazing.

As my husband and I were dodging each other at the stove, I didn’t bother trying to take any photos while preparing the soup, or trying to pretty up a plate of sandwiches. We were hangry, and my blog is all about the taste anyway.

I have such fond memories of tomato soup from my childhood. A bowl was often waiting after I was out playing in the snow. Although my mother was a great cook, the tomato soup of my childhood was from a can. It has been years since I have had Campell’s Tomato and Rice soup, and the next time I make this soup I think I might add some rice. To do so, just cook about 1/4 cup of white rice, then add it to the soup in the last 5 minutes or so of cooking.

Let’s start making this delicious tasting bowl of happiness.

Ingredients:

2 tbsp butter

1/2 cup yellow onion, chopped

2 tsps minced garlic

2 – 28 oz cans of crushed tomatoes

2 cups chicken broth

1/4 cup fresh basil, chopped, plus more to serve

1/2 tbsp sugar

1/2 tsp black pepper

1/2 cup heavy cream

1/3 cup parmesan cheese, plus more to serve

In a large pot over medium heat melt the butter. Add the onions and continue cooking until they become soft and somewhat translucent, while stirring frequently so not to burn them. Add the garlic and cook for an additional minute. Garlic burns very quickly.

Add the tomatoes, chicken broth, basil, sugar, and black pepper. Stir well, and bring to a boil.

Reduce heat to low, and simmer with a lid cracked for 10 minutes, while stirring occasionally.

Remove pan from the heat and let cool slightly.

If you have an immersion blender, blend the soup in the pot until smooth. Side note – I had an immersion blender for years that I never used and gave away. Guess who will be buying another one, me. I am finally seeing the benefit, and it would have been easier than using a blender.

However, if you do not own one, transfer the soup to a blender and pulse until smooth. Depending on the size of your blender, you may need to do this in batches. Be careful not to fill the blender too much before blending. Once smooth, transfer the soup back to the original pot.

Add the heavy cream and a 1/3 cup parmesan cheese, and return to a simmer for 10 minutes.

Serve as is, or top with a little chopped basil and parmesan cheese.

Make sure to dunk bread, or grilled cheese sandwiches into this delicious soup, you won’t regret it!

Enjoy!