You know what I don’t like about food blogs? When there is a delicious looking recipe and I have to find it buried in a blog post that goes on and on telling stories or trying to tell you the meaning of life when ALL I WANT IS THE DARN RECIPE!
So let’s not do that. Here is my favorite, lazy tomato soup that pairs well with grilled cheese, croutons, sourdough, crackers… basically dunk some carbs in it. It freezes well, reheats well and tastes so yummy even if you are a soup hater like me.
TOMATO SOUP
INGREDIENTS
- 2 28 oz can crushed tomatoes
- ½ onion chopped
- 1 tbsp crushed garlic (or roast up a whole head of garlic for a sweeter milder garlic flavor)
- 1 14 oz can chicken broth (sub for veggie broth if you’d like!)
- 1 Tbsp sugar (optional)
- 1/3 cup butter
- 1 cup heavy cream
- 15-20 Basil leaves, chopped (dried basil works just fine too)
INSTRUCTIONS
- 1. In a soup pot or dutch oven, saute the onion in a little oil until nice and caramelized and soft.
- 2. If using raw garlic add it to the pot for just a minute until fragrant.
- 3. Add the tomatoes and broth, then bring to a boil and let boil for 10 minutes.
- 4. Reduce the heat to low and stir in the butter until melted and well combined.
- 5. Very slowly pour in half the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy.
- 6. Taste and add more cream and sugar if necessary.
- 7. Stir in the basil.
Note: If you don’t have crushed tomatoes I have used a combo of canned diced tomatoes, tomato sauce, whole canned tomatoes etc… just blend using a blender or immersion blender.