Monday, February 20, 2012

Soups On!!!

A local grocery store has the most delicious creamy tomato basil soup. I love it. I buy it often, but it is from their "signature cafe" so it isn't exactly cheap. 
Andrew asked, "don't you think we could make this?"
We looked up a recipe, found this one and made a few little adjustments...IT WAS AMAZING! And for 2 of us, it made enough for us to have 3 meals.
I should say, the best way to eat this is with a tasty grilled cheese and a Vlasic Kosher Dill pickle spear! 

For the grilled cheese, the best way I have found to make a grilled cheese is simple and delish.
I use:
Wheat Bread
2 Velveeta slices

heat up a skilliet, rub some butter on the pan, add the first slice of bread, add the 2 slices of cheese and let sit for a few minutes. Once the bread is crispy, slide to one side of the pan, rub a bit of butter on the other side of the pan. Add the other slice of bread to the sandwich and flip onto the butter.  let it sit till it browns up and the cheese is melty...SO GOOD! 

  • Here is the recipe with the adjustments. 

  • 5 tomatoes - seeded makes it less soupy, but you do not have to seed them. (cut into wedges)
  • 4 cups tomato juice
  • 14 leaves fresh basil
  • 3-4 cloves of garlic
  • crushed red pepper flakes to add some spice - as much as a Tablespoon.
  • 1 cup heavy whipping cream
  • 1/2 cup butter
  • salt and pepper to taste


  1. Place wedges of tomatoes, garlic, and juice in a stock pot over medium heat. Simmer for 30 minutes-2 hours, whatever you want, but the longer it simmers, the deeper the flavor. 
  2. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
  3. Place the pot over medium heat, and stir in the heavy cream, red pepper flakes and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

I am making this again this week and am going to try to add some tomato paste to deepen the flavor even more...then i am also going to sprinkle with a tad of parmesan cheese. 

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