In The Kitchen: Quick Homemade Creamy Tomato Soup

Let’s get cooking.  I don’t know about any of you but when the weather is chilly, I like to have some warm soup.  This is a great simple creamy tomato soup recipe that you can whip up pretty quickly.  Once you have had this, you will never go back to canned tomato soup.  

Ingredients: 

• ¼ cup butter
• 1 tsp minced garlic
• ¼ cup flour
• 3 tbsp fresh basil (or ½ -1 tsp dried) 
• 1-2 tbsp sugar 
• 1 tsp salt 
• 2 ½ cups milk (you can substitute ½ with heavy cream) 
• 28 oz canned diced tomatoes 
• 3 tbsp tomato paste 

Instructions: 

• In a large pot (I like to use my cast iron dutch oven), melt butter.  Add garlic and cook for 1 minute.  Add four and whisk to combine. 
• Add basil, sugar and salt.  Cook and stir for 1 minute.
• Add milk and whisk until combined.  Cook and whisk on medium heat until thickened, stirring often. 
• Add tomatoes and tomato paste and stir until combined. 
• You can puree with an immersion blender (but I like mine nice and chunky) and serve. 

You can top with parmesan cheese or any other favorite topping of your choice.  It’s also great served with a french baguette.  I typically do not have any leftovers when I serve this everyone wants seconds.   

I hope that some of you try this recipe and let me know what you think.  I’d love to see pictures too.