Creamy Tomato Soup

Sometimes I get a craving for the classic combo of grilled cheese and tomato soup.  I really don’t like condensed tomato soup unless I doctor it up with basil.  So when I had the craving for it, I decided to try making a homemade version of the soup.  It ended up being yummy!

This recipe came from Rachael Ray.  When I was a novice cook, I watched her 30 minute meals A LOT.  Hubby credits her with teaching me to cook .  During our first few years of marriage, we had some really interesting meals.  Dry hamburger patties were the norm.  Hubby got us cable so I would watch the Food Network.  Slowly the meals I was cooking became better.

When the Imaginative One was younger, he used to love watching Rachael Ray with me.  She was his first celebrity crush.  In 2008, right before my grandma died, he and I got to meet her when she came to a local book store.  (Can’t find the picture.)  She also signed a cook book for him.

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Creamy Tomato Soup

Adapted from Rachael Ray

(2 to 4 servings depending on how much soup you are going to eat.)

Stars of the recipe:

  • 1 – 15 oz. can of chicken broth
  • 1 – 14 oz. can of CRUSHED tomatoes
  • 1 c. heavy cream
  • salt and pepper to taste
  • 1 Tbsp. dried basil
  • 1 bay leaf

Steps:

  1. Combine chicken broth and crushed tomatoes in a heavy bottom soup pot.
  2. Heat to boiling.
  3. Turn down to low.
  4. Add cream, basil, bay leaf, salt, and pepper.
  5. Simmer for 15 minutes on low.
  6. Remove bay leaf with a spoon.
  7. Take off heat and ladle into bowls.
  8. Enjoy!

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This post has been linked to:
Treasure Box Tuesday

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