Creamy Tomato Soup

32 oz broth (veggie or chicken)
28 oz package of crushed tomatoes
1 cup whole milk or heavy cream
pure salt to taste
freshly ground black pepper
handful of fresh basil, roughly chopped (optional)
freshly grated parmesan cheese (optional)

• Combine broth and tomatoes in a saucepan over medium heat.
• When soup bubbles, stir in milk and reduce heat to low.
• Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.
• Puree soup with an immersion blender if you have one (or transfer to regular blender).
• Serve bowls of soup with basil and parmesan over the top if using.

Serves 4.

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SIDE NOTES:

~ Very simple warm and creamy soup. Nice to take advantage of when fresh tomatoes are not in season. Shown here with GROWN-UP-GRILLED-CHEESE. When tomatoes are in season, and you’ve got a bunch to use up, try this fresh, ROASTED-TOMATO-SOUP recipe instead.

~ If you’re not having a sandwich on the side, you might want to make some croutons to toss into the soup. You can do this easily by cutting up a few pieces of bread into chunks, and toasting in the oven on a cookie sheet until dry & crunchy. If you’d like, you can season the bread after you’ve cut it up by tossing it in a bowl with olive oil, salt, pepper & crushed garlic (or garlic powder) then transfer to a sheet and toast in oven.

~  The amount of salt will vary depending on how salty the broth is and whether or not you’re using cheese which is pretty salty in & of itself.  1/2 tsp is probably safe to start with for most, and more can be added at the table if needed.

~ Feel free to substitute the basil for other fresh herbs.

Enjoy =)

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