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With chilly days ahead, a pot of this easy tomato soup should be simmering on your stovetop.


By SARA VANDEN BERGE


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.

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


Fresh basil

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.



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