I‘m a big fan of the classics. I enjoy trying something new but there is something particularly rewarding about mastering a classic dish. One of my all-time favorites is a piping hot bowl of creamy tomato soup with an ooey gooey grilled cheese sandwich.
I have no problem opening up a can of soup or slapping a slice of velveeta on white bread but I figure I can do better. This soup was inspired by a glorious, delicious and amazing spaghetti sauce that I felt would also make a great base for tomato soup. And I was right! Give it a try the next time you’re craving a little comfort.
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TOMATO BASIL SOUP
Inspired by Marcela Hazan’s Essentials of Italian Cooking
- 2 (28 oz) cans whole peeled tomatoes in juice (San Marzano, if possible)
- 1/4 cup butter
- 2 medium onions, peeled, halved through root end
- 1/2 tsp salt
- 1/2 cup heavy cream
- 12 fresh basil leaves, roughly chopped
- Combine all the sauce ingredients in a large pan. Bring to a boil.
- Reduce heat and simmer, uncovered, for 45 minutes.
- Remove and discard onions.
- Blend soup and basil with an immersion blender or regular blender.
- Pour back into pan and add heavy cream. Bring to a simmer over low heat.
- Salt and pepper to taste.