This is one of our favorite soups and up until today, we always ate it from a can. Makes me say ick now, since I made some from scratch which was so simple. I apologize in advance for not having a picture we were very hungry!

Creamy tomato basil soup

adapted from La Madeleine’s Tomato basil soup

2 cups crushed tomatoes (I had these leftover from the Italian enchiladas)

2 cups chicken broth

1/2 stick butter

1/2 cup of heavy cream

salt and pepper to taste

dried basil, about 2 teaspoons or 7-8 fresh basil leaves (I used dried since I was out of fresh)

Mix crushed tomatoes, dried basil and broth in a heavy-bottomed sauce pot. Let simmer for 20 minutes, stirring often. Add in butter and cream, stirring until well blended. Simmer a few more minutes. Add salt and pepper to taste and enjoy!

See how simple? Why are we using canned soup when homemade can be so easy and probably a lot more healthier? Have you read the list of ingredients from a can of condensed tomato soup? I have and the rule of thumb is if you can’t pronounce an ingredient, it more than likely not good for you. Ok, so I admit we do/did eat canned soups. I get lazy and want an easy meal like the rest of us. Guess what? In the time this soup took to cook, I also made 4 grilled cheese sandwiches and we had an easy and simple meal. Tasty too. It can be done.