The Best Tomato Soup ...

This weekend I made a big batch of tomato soup as the first soup of the season.  We love soup and tomato soup is the second favorite in the house, right after Taco Soup.  I like to make it instead of buying it at the store, I think the flavor is better and I can control how much basil I add, which spoiler alert ... is a lot.  With the cold weather coming the soup will be good for lunches all week and will be perfect to add a grilled cheese for dinner on a night when I am tired and ready for dinner and bed.  I made a big stock pot and broke it down into a few containers, one of which I froze.  It is easy to pull out, defrost, and before long the house will be smelling of tomatoes + basil just in time for a warm meal. 

The recipe I use is from Cooking Light and I found it years ago when my oldest was pretty little.  As a child growing up I did not like tomato soup because the only option I knew of came in a can next to my favorite soup, Chicken and Stars.  To this day the smell and flavor of the canned version still makes me a little ick. It is so easy to make and you can have your kitchen smelling so good in no time at all. 

In a stock pain brown 1T of fresh garlic in a bit of olive oil.  I add a bit more, we like it.  Then add in a 2 large cans of San Marzano diced tomatoes.  Once mixed and warm add in a 32 oz. bottle of V8.  If you can find the one with the black pepper included grab it.  You can also switch the regular V8 out for their spicy hot if you like it that way.  Let the pot come to a boil and then reduce to simmer.  At this point add in one 1/3 less fat bar of cream cheese and two splashes of half and half.  Before you put the lid on to simmer add in a good handful of diced fresh basil, a pinch or two of salt and a good bit of freshly cracked pepper to taste. Let it simmer for about 20 minutes and serve.  If you like it without the tomatoes you can use an immersion blender to make sure it is creamy and smooth.  I do this in mine for a bit and then leave some of the tomatoes as they are. 

This is hands down the best tomato soup (for the calories) I have made. It is so easy and a crowd pleaser.  We make our grilled cheese sandwiches and then dice them into crouton size and I pop them into the top of the bowls, but you can also serve with goldfish on top (especially for kids) and a side salad.  Extra little tip, I love my grilled cheese with sharp cheddar, basil, sliced tomato, and a smear of pesto on one inside of the bread.  My husband loves his on marble rye bread, and now that everyone is old enough they get to make their own and I don't feel like a short order cook.  #win, win. 

Happy Wednesday ...