I adapted this recipe from the Pioneer Woman. This tomato soup is not only easy to make; it’s also really quick and tastes a thousand times better than anything from a can. The chunks of tomato complement the cream and basil so perfectly that I don’t feel like I want a sandwich on the side for fear that I’ll mess up the wonderful taste already in my mouth.
Saute until starting to brown slightly:
4 T. butter (Melt first.)
1 onion, chopped
Add to the pot:
2 cans diced tomatoes (14.5 oz. each)
3 c. tomato sauce
3 c. chicken broth
6 T. sugar
1 T. dried basil
1/2 t. black pepper
Heat the soup to a boil, then turn it off. Add and stir until combined:
1 1/2 c. heavy cream
Enjoy this delicious, creamy tomato soup with grilled cheese (classic) or just by itself. It’s that delicious!