top of page

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.

Make it.


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

Fresh basil


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.


bottom of page