With chilly days ahead, a pot of this easy tomato soup should be simmering on your stovetop.
I know, I know, more soup.
You’re probably wondering if The Husband is surviving on a soup-only diet these days and the short answer to that is: Almost.
I love a good soup and spend more time than I should scouring for tasty and easy recipes.
I found this one on Julie Blanner’s website, and not only is it a cinch to make, it’s delicious.
I made it during the last cold snap and served it for dinner with ham, cheese and pepper jelly buns.
The Husband was happy. You will be too.
WHAT YOU NEED
3 tablespoons olive oil
2 cups chopped yellow onion
1 tablespoon minced garlic
2 cups chicken stock
3 (28-oz) cans crushed tomatoes
fresh cracked pepper and salt to taste
1 cup heavy whipping cream
HOW TO MAKE IT
Warm olive oil in large pot on medium-low heat and add chopped onions and garlic; cook for about five minutes.
Add chicken stock, crushed tomatoes, salt and pepper and bring to a boil.
Reduce to low heat and cover with lid for 15 minutes, then turn off heat and whisk in cream.
Garnish with fresh basil.
This recipe serves six.