Tomato Soup

There are few things in life more comforting than a bowl of tomato soup and a grilled cheese sandwich. This past winter was one of the coldest in Las Vegas that I can remember. We had a ton of rain and temperatures were so low, that it actually snowed! It's crazy hot here during the summer, and the other day the temperature got to 118 breaking the previous highest temperature on record of 117, I am still loving cold weather foods like soup. I love soups that simmer all day long and make the house smell amazing. But that isn’t always realistic with my busy schedule. I LOVE this Tomato Soup recipe because it is absolutely delicious, plus it’s super fast and easy to make. Whenever I make tomato soup, I always serve it with grilled cheese sandwiches because they’re simply a perfect pair.

Ingredients:

• 4 tbsp butter

• 1 yellow onion, chopped

• 4 cloves of garlic, minced

• 1 28 oz can diced tomatoes

• 1 32 oz bottle tomato juice

• 3 tbsp sugar

• 3 tsp chicken bouillon

• 3/4 cup heavy cream

• 1/4 cup fresh basil

Directions:

Place a large soup pot or dutch oven over medium heat. Add in butter and allow to melt. Then add chopped onion and cook for about 5 to 7 minutes until translucent. Then add in the garlic and cook for another minute or two. Add in the diced tomatoes and tomato juice and stir.

Next, add in the sugar. This step might sound weird but the sugar will help to counteract the acidity of the tomatoes. Then add the chicken bouillon. Stir soup, increase heat to high and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes. Then remove from heat and stir in heavy cream. Top with basil and serve with a homemade grilled cheese sandwich.

***PRO TIP: not everyone will enjoy the texture’s of this decadent soup, it’s a simple fix of using an immersion blender, a less than 5 minute solution***