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