My beautiful friend Cassandra recently welcomed her fourth baby into this world!
To celebrate, family members threw her a “slurp and see” last Sunday. The idea? “Slurp” some delicious soup and “see” her newest arrival! Fortunately, they cooked way too much, which meant I was able to go home with a huge storage container full of tomato basil soup (and I’m too embarrassed to admit how many bowls I’ve personally downed since…)
I asked Cassandra if I could get the recipe, and if I could share it with you too. (She said “yes” in case you’re wondering.) I think it is just what this cozy November weather ordered! She writes that the recipe “always reminds me of being a poor college student slurping down this tomato basil soup, eating free bread and butter and studying at my favorite restaurant.”
Cassandra’s Perfect Tomato Basil Soup
Ingredients
4 cups good quality canned tomatoes, drained
4 cups chicken stock
basil and salt to taste
1 cup heavy cream
Instructions
Simmer the tomatoes, stock and basil and salt for 20 minutes. Puree. Add heavy cream. Serve with crusty bread and butter.
Cassandra’s Notes
I also have tripled the recipe minus the cream and frozen the base. Then I add the cream when I warm it.
Thank you, Cassandra! For pictures of her sweet bundle of joy, as well as her stunning photography work, make sure to swing by Cassandra Hamilton Photography.
Incidentally, I can’t stop tinkering with my dining table centerpiece. I think I’ve decided pumpkins are one of my favorite things. Ever. And check out these cute $0.99 tealight holders I picked up at Cost Plus World Market last week. Pure coziness!
 |
{ 3 comments… read them below or add one }
Oooh, I love tomato basil soup. I’m going to try a variation on this that, for now at least, I’m going to call my QFC Tomato Basil Soup because I’ll be using vegetable stock ($.49 at QFC through today with coupon), Del Monte Tomatoes ($.30 through today) and Cream Cheese ($.19 through today I think) as my base. I’m eager to perfect my cheap recipe starting with your friend’s version.
Julie, I am thinking – the same thing!! I got 10 more cans of the tomatoes today, too. I’m seeing a lot of this soup in my future….let me know what you think of the recipe, OK?
Mine ended up fantastic but really, by the time I finished it, it was VERY loosely based on her recipe.
3 Cups Veggie Broth (we’re vegetarian, next time I’ll use the whole box too)
2 Cans chopped tomatoes with the liquid poured off first
4 oz cream cheese (I will do more next time, maybe 6oz)
1 Tbsp dried basil
2 tsp Onion powder
5 twists of my McCormick garlic pepper grinder
2 Tbsp worcestershire sauce
Salt & Pepper to taste
I simmered the tomatoes and broth for a bit, pureed it, put it back on the stove and added everything else. I let it simmer for a couple+ hours before it was lunch time. It was super tasty and the cream cheese added a richness I have been searching for as I’ve tried to get this soup right for the past few years. I never have cream on hand so subbing in cream cheese works great for us.
Bonus – the 2 1/2 year old LOVED it.
{ 1 trackback }