The Supermom Chef

I have been on a tomato soup kick lately, to say the least. I’ve been craving it like crazy! And before anyone asks, the answer to the question is no, I am most definitely NOT pregnant! And yes, I am fully aware that it is about 350 degrees in the shade these days but I just can’t help it. Soup and sandwiches have been on the brain and it ain’t leaving until I fill that craving. So when my mom showed up to my house on Sunday morning with some fresh snipped basil from her plant at home, I had no excuse to not make my own. So that I did! I have never made tomato soup before (except my grandmother’s vegetable soup, which is tomato-based) so I just kind of threw some ingredients together in a pot and went with it. I am happy to report that it turned out great! I don’t think that it’s anything my tomato-hating hubby will eat, but it’s the perfect thing for me to make on a Monday and heat up every day for lunch with a panini. So if you are crazy like me, and are able to stand the though of hot soup on a hot day, go on and make you some. But if you can’t, just file this recipe away on your favorites list because I know you’re going to want to make it come this fall!

Please do yourself a favor and top this soup with homemade croutons, and fresh basil. Thankyouverymuch!

Tomato Basil Soup

3 (14 oz) cans diced tomatoes

1/3 cup half & half

1 1/2 cups water

2 chicken bullion cubes

15 fresh basil leaves, cut into chiffonade

1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, minced or chopped

1 teaspoon sugar, optional

salt & pepper, to taste

Place a medium to large Dutch oven or large saucepan over medium-high heat; add olive oil. Add onion and saute until translucent. Add garlic and saute until fragrant. Add the UNDRAINED tomatoes; allow to simmer for about 10 minutes. Add the water, bullion cube, sugar (if using) and half & half. Simmer until thickened somewhat. Add the basil and salt & pepper, to taste. Simmer for about 10 minutes, allowing the basil time to infuse the tomato soup. If you like your soup chunky, serve as is. If you like your soup more smooth, feel free to use an immersion blender to chop the tomatoes. Serve warm with homemade croutons and additional basil.