Luscious Fall Tomato Soup

I made this last night. And tonight. I wanted to test a theory to see if a canned tomato version would be as good as a half fresh/half canned version. Since we ate every last drop of the half and half batch last night I can't do a taste test comparison, but {I can't believe my fresh tomato lovin' self is saying this} canned only is pretty fantastic.

Luscious Fall Tomato Soup

1 large onion

4 cloves garlic

2 T olive oil

1 28 oz can San Marzano tomatoes

10 large basil leaves

1/3 cup heavy cream

1/4 tsp salt (or to taste)

Rough chop onions and garlic. Heat olive oil and add onions. Cook over med heat, stirring occasionally, for about 7 minutes. Add garlic and continue to cook for another 3 minutes or till translucent and caramelized. Like this:

To blender add tomatoes, onion mixture and basil. 

If you are using a Vitamix, set on soup mode and cook. When cycle is complete, add cream and salt and pulse a couple times.

If using a regular blender, blend till smooth. Pour into saucepan and add cream and salt. Heat for about 5 minutes or till hot and bubbly.

Enjoy!

It's officially soup weather

The upside to gloomy, rainy weather is... soup!  

If you're in the market for something easy and comfort foodish, I have just the thing.  My sister Amy came up with this and she said I could share it with you.  She calls it Potato Soup with Italian Sausage, and here's how it goes: 

Potato Soup with Italian Sausage

About 5 cups of cut up potato

1 can cream of potato soup

1 block cream cheese

4 cups chicken broth 

1/2 teaspoon season salt

1/4 teaspoon pepper

A little garlic powder

Sautéed and crumbled Italian sausage

Mix all in crock pot and cook about 5 hours, then mash potatoes to consistency you want them, stir and serve.
I like to sauté some garlic in butter and use stale bread to make croutons to go on top. Yum!  (That's Amy talking right there, not me).


And here's how it looks:

Thanks for sharing with us, Amy!