Tomato-Basil Soup

If you think you don't like tomato soup, try this recipe. It is easy to make with just a few simple ingredients; and very comforting on a cold winter day. I found this on Natasha's Kitchen. I've made it many times, and it is delicious. I've made some modifications to suit my tastes, so click on the link above to see the original recipe.

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Ingredients

4 tablespoons butter

Two (28-oz) cans crushed tomatoes, with their juice - preferably San Marzano (see note below recipe)

2 cups chicken stock or broth

1/4 cup chopped fresh basil (you can also use about 1 tablespoon dried basil)

1 tablespoon granulated sugar, or more to taste

(Don't skip this, as it will help to combat the acidity of the tomatoes)

1/2 teaspoon black pepper, or to taste

1/2 cup heavy whipping cream (You may use Half and Half, instead)

1/3 cup grated Parmesan cheese, plus more to put on top when serving

Additional salt and pepper to season to taste at the end of cooking time

Directions

1. In a non-reactive pot or enameled Dutch oven over medium heat, melt the butter. 

2. Add the tomatoes with their juice, chicken stock, chopped basil, sugar, and black pepper. 

Stir together and bring to a boil. Reduce heat, and partially cover with the lid and simmer for 10 minutes.

3. Add 1/2 cup whipping cream and 1/3 cup Parmesan cheese. Bring back up to a simmer, season to taste with salt and pepper, and turn off the burner. 

4. Serve with additional Parmesan cheese and fresh chopped basil/

This is good with a grilled cheese sandwich.

Note: You can use whole tomatoes, but either cut them up small, or run them through a blender or food processor to make make a smooth sauce.