Simply Delicious Creamy Tomato Soup

With the crazy busy weekend I had, I pushed Tuesday Treasures back to Wednesday. So, enjoy this delicious recipe instead!

It's recipe time! Apparently the only things I share are soup and cake. I swear, I make lots more than that.

The simple story behind this post is that I really wanted tomato soup for lunch and we were out, so I decided to make some.

This recipe is based on one that I found here on the food network website. Then I added a bunch of stuff to make it much better. This soup is really flavorful, so if you like your tomato soup bland, you should use the original recipe.



2 (15-ounce) cans vegetable broth (or one of those 32-ounce containers - I prefer organic)
1 (28-ounce) can concentrated crushed tomatoes
1 (6-ounce) can tomato paste
1 cup heavy cream
1 shake of garlic salt
1-2 pinches of dried basil
crushed red pepper to taste
coarse salt (I actually used sea salt)
a few turns of fresh ground black pepper
Garnish (see below)

Combine broth, tomatoes, and paste in a medium saucepan over medium-high heat. When it starts bubbling, stir in cream, garlic salt, basil, salt, crushed red pepper, and black pepper. Reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and blend with immersion blender (or use a regular blender carefully with the middle part of the lid removed so it doesn't blow off).

Garnish with croutons or dip crackers or bread. Add some cheese for extra awesomeness. Use basil chiffonade if you are fancy.