I caught a brutal cold last week. And then the temperature turned from “late summer” to “almost winter” weather seemingly overnight. Ah, the joys of living in the North. The only obvious cure for this was to make a delicious pot of homemade soup. I am, and always have been, a tomato soup kind of a girl. This was probably the first thing I learned how to cook (albeit, the canned kind) so when I’m sick and craving those simple comforts, this is always the first place I turn.
People think I’m crazy that when I’m sick I still manage to make homemade soup. I like to pretend I’m just a warrior, but in reality this tomato soup is so easy. There’s barely any hands on work to be done and it makes your house smell amazing while it cooks. My mother is a huge soup enthusiast, and most Sundays in the winter she’ll take all the leftovers in our fridge and turn them into a delicious soup. So to me, there’s nothing for comforting and relaxing than a big pot of soup simmering on the stove.
I love my tomato soup creamy and, of course, with lots of cheese. I’m convinced that there isn’t anything in the world cheese cannot fix. So if you’re sick, sad, lonely or just cold, this soup will definitely do the trick.
- 2 tbs olive oil
- 1 medium white onion
- 3 cloves of garlic
- 4 cups of chicken broth
- 2 28 oz cans of diced tomatoes
- 1/2 cup of heavy cream
- 3/4 cup of fresh grated parmesan
- 1/4 cup of fresh basil, finely chopped
- Ground pepper, to taste
- 1. Heat olive oil over medium-high heat. Add onion and garlic and cook until browned slightly
- 2. Add the chicken broth, tomatoes, and black pepper. Bring to a boil, then reduce heat, partially cover and let it simmer for 50 minutes
- 3. Using an immersion blender (or a regular blender) blend to soup until it is mostly smooth. Stir in the cream, parmesan and basil and cook for 10 additional minutes.
- 4. Serve with additional grated parmesan and ground black pepper. Enjoy!