Do you notice that I associate soups with hugs? I do it.
Anytime I’ve had a particularly long day, am feeling down or just plain want a hug, I make soup. And I gotta tell you, going from having a house full of boys to feed to just me, well that leaves me with an empty hug tank. So tonight, I plan on catching up with my old friend Mrs. Sweat Pants and my secret lover, Mr. Red Sauce, in the kitchen with the screwdriver. Err spatula?
Did you catch that clue?
Anyway, this tomato soup is sure to warm you from the inside out, wrap it’s end of summer arms around you give you the restful break you need to enjoy these dwindling warm nights. It’s pretty much me hugging you. In a bowl.
Tomato Soup
- 1 (14-ounce) can chopped tomatoes
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Pour chopped canned tomatoes and olive oil into a large pot season and with salt and pepper. Cook on medium heat for 15 minutes.
Heat olive oil over medium-low heat in a large skillet. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the canned tomatoes, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream. Puree with a hand held immersion blender until smooth.
Love,
Whit
