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
4 cups good quality canned tomatoes, drained
4 cups chicken stock
basil and salt to taste
1 cup heavy cream
Simmer the tomatoes, stock and basil and salt for 20 minutes. Puree. Add heavy cream. Serve with crusty bread and butter.
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!