Tomato Basil Soup

 November has started pretty nippy, and the stresses of being a graduate student endlessly searching for an internship have been weighing down on me pretty heavy. I’ve been needing comfort food, big time.  Lucky for me, comfort food is super easy to make when talking about this super delicious soup.

Now, I was raised on Campbell’s soup, so I still have to give it some love in regards to my childhood. However, it’s just not good when you’re old enough to know better.  In probably twice the time it takes to plop that soup-goop into a pan and measure out some milk, I can have something better bubbling away.  I got this recipe from a dear friend from Texas, so you know this is going to be good.

childhood.

Tomato Basil Soup – feeds 5

1 29 oz. can tomato sauce (nothing fancy – Hunt’s is what I use)

1 stick of butter

¼ cup dried basil

½ cup parmesan cheese

1 pint heavy cream

salt and pepper to taste

Put all of the ingredients together and heat over medium heat.  Once the butter is melted it’s done.  If it starts to bubble a little, you’re pushing it – don’t let it scorch!

Now, how easy was that? This soup is good for dipping bread, or even dipping other cheeses into. You can swap out the parmesan for other types of cheese – Kasseri is particularly yummy. 

So that’s it!  Enjoy!