You Say Tomato, I Say Tomahhhhto

I love me some tomato soup!  There's just something about it's velvety richness that can't be beat. That, along with a perfectly toasted grilled cheese - well ok, I was hungry and I cheated. I put my cheese & turkey sandwich in the toaster oven!  Still, it was delicious.

The thing about tomato soup is that you can make it as easy or as difficult as you like.  If you have fresh tomatoes on hand and you don't have a hungry crew waiting on their dinner, my spoiled rotten boys for example, then take your time with it.  Roast yourself some organic roma tomatoes with some lovely infused oil and use that as the main ingredient.

If on the other hand, you are late making dinner and are totally unprepared to make anything, it's the perfect time to pull out a couple cans of petite diced tomatoes.  DO USE your beautifully made Ruby Red Veggie broth, though.  It will add rich vegetable undertones to your soup.

Quick & easy is this - a lap or two of olive oil around the pan on a really low temp.  Add a tsp of dried basil (crushed in your mortar & pestle) along with a couple cloves of garlic & let the flavor come to life.  Add to that 4 cups of your ruby red veggie broth.  

Take your tomatoes & throw them in a blender to puree' until nice and smooth before adding them to the pot.  Salt and pepper (of course you know I mean kosher salt and freshly ground pepper) to taste. and simmer for about 20 minutes.  Add a cup of heavy cream and stir it in, watching it turn a lovely pinkish color & let simmer another 10 minutes.

DONE!

Dish it up, sprinkle with a little Parmesan & some of your homemade croutons.  Serve alongside a sandwich or just the way it is.  It will warm your chilled bones with velvety rich flavor.  

Enjoy!