Nov 12 2008
A Cup of Soup For A Cold November Day
November calls for the beginning of cold and flu season in my house. If we’re not eating chicken noodle soup to feel better, we’re cuddling up with a nice cup of tomato basil soup. It might not necessarily be great for a cold, but it sure is delicious and warm.
I love tomato basil soup, but it just isn’t the same from the cans that you can buy at the grocery store. This recipe isn’t necessarily made from scratch—as it doesn’t use fresh tomatoes—but it sure is yummy and fills those kids tummies!
It’s easy, simple, and yields about four or five servings. Enjoy!
Delicious Tomato Basil Soup
Ingredients
1 can crushed organic tomatoes
1/2 can chicken broth
2 cloves garlic, minced
¼ bay leaf
1 tablespoon dried basil
1 teaspoon sugar
1 cup whole milk
1/2 cup butter
Dash ground pepper
Directions
In a saucepan, combine the tomatoes, chicken broth, minced garlic, and bay leaf. Bring to a boil on high heat. Reduce heat to medium. Cover and let it simmer for 10-15 minutes.
Uncover and add the sugar and basil. Lower heat to low. Stir in the milk and butter. Cook for a few more minutes, until the butter is melted. Turn off heat and stir in ground pepper, according to your tastes.
Serve and enjoy!
