Tomato Basil Soup
3 1/2 cups heavy cream
3 tablespoons sugar
2 cans (28 ounces each) diced fire roasted tomatoes
1/4 cup dried basil
Salt and pepper
1 cup shredded Parmesan or mozzarella cheese
Extra grated or shredded Parmesan cheese
3 to 4 fresh chopped basil leaves
In a large soup pan mix together tomatoes with juice, heavy cream, sugar, basil, and a little salt and pepper. Bring to a boil and stir occasionally. Simmer for a minute or two. Turn down heat. Blend the soup with an immersion blender until it’s pretty smooth. If you don’t have an immersion blender, let the mixture cool a bit. Then, put it in your blender and puree in batches. Return soup to the pot. Bring the soup back to a simmer. Turn off heat and whisk in the cheese. Taste to see if a little more salt and pepper is needed. Serve in bowls with extra cheese and chopped fresh basil on top.
This soup makes everything better! Serve with garlic bread or, better yet, a grilled cheese sandwich for dunking and let me tell you, life is good! If you can’t find fire roasted tomatoes, regular canned tomatoes will work fine.