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Creamy tomato soup

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I think that I am going to call this my ‘I don’t think that this winter will ever end’ tomato soup.  Winter not ending isn’t such a great thing, but this soup is pretty darn good.  I just kind of winged this one.  I was hungry for some lunch and we didn’t have a lot of lunch-types of food in the house.  I looked around the fridge and saw that we had some left over crushed tomatoes and chicken stock.  About 3/4 of each container.  I started thinking about tomato soup.Creamy Tomato Soup

I have always loved tomato soup, even that horrible red and white can of “glop” as Kelly calls it.  I figured that with the ingredients that I had on hand, I couldn’t possibly do worse than the can.  About 20 minutes later I found that I making great tomato soup is quick and easy to do.

To the leftover tomatoes and stock I added some heavy cream, Cabernet Savignon, fresh thyme, garlic, butter and basil.  Season with some salt and pepper and you have got a very versatile soup that even our three year old loved.

Creamy Tomato Soup
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Ingredients
  1. 1/2tbsp butter
  2. 1 clove minced garlic
  3. 4 sprigs fresh thyme removed from stems
  4. 1/8 cup Cabernet Savignion
  5. 1 28oz can of crushed tomatoes
  6. 1 32oz chicken stock
  7. 1/2 cup heavy cream
  8. 8-10 chopped fresh basil leaves
  9. Salt and pepper to taste
Instructions
  1. Melt butter in 3qt pot
  2. Add garlic and thyme and cook for 1 minute
  3. Add wine and cook for 30 seconds
  4. Pour in tomatoes and chicken stock and bring to a boil
  5. Lower heat to a simmer and cook for 10 minutes
  6. pour in cream and return to a simmer
  7. Add basil and salt and pepper to taste
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