Creamy Tomato Soup

Creamy Tomato Basil Soup

Earlier today when Alexis and I were at the grocery store there was a heavenly smelling tomato basil soup near the salad bar. It was one of those smells that just screamed out “Eat me! Eat me!” So when I got my salad for dinner (which I didn’t end up eating and will eat for lunch tomorrow instead) I got some of the tomato soup for lunch since we were running behind schedule. We bustled home and I couldn’t wait to try the heavenly smelling soup! Unfortunately it smelled much better than it tasted as is often the problem with store bought items.

The first bite of the soup was sickeningly sweet. I was shocked by the sugar content in this soup! Then after you got over the sugar shock you were hit by a secondary spicy heat sensation that was disturbing in that it didn’t hit your tongue in the area that normally senses heat! It was just weird! I tried to eat a little bit of it to see if I could figure out what they had done to the soup, but I just couldn’t get over the weird sweet/hot flavor combination that sort of made you feel as if you had vertigo!

So as always my brain kicked into gear and I started thinking about how easy it would be to make a simple Creamy Tomato Basil Soup and I decided to test my idea and what do you know…It worked! And it was perfect with the No Knead Bread I made yesterday! It’s simple, fast and delicious! You can have Creamy Tomato Basil Soup on the table in under an hour!

What You’ll Need:
Extra Virgin Olive Oil
1 red onion, chopped fine
2 large button mushrooms, chopped fine
2 baby portabella mushrooms, chopped fine
4 cloves of garlic, minced
2 teaspoons of dried basil
1 pinch of sea salt
1 pinch of freshly ground black pepper
2 – 15 ounce cans of tomato sauce
1 – 6 ounce can of tomato paste
1 cup of cream

In a medium sized pot saute onion, mushrooms and garlic with basil, sea salt and black pepper until tender in a little olive oil.

Add tomato paste, tomato sauce and cream and stir until mixed.

Bring to a quick boil and then reduce heat to a simmer and cook for 30-minutes to an hour and serve.

Notes and Thoughts: Tomato sauce in and of itself is sort of sweet so I’m not sure why they thought they needed to put so much sugar into the soup. I’m all for letting nature do it’s thing and there was absolutely no need to ruin the entire soup by sugaring it up.

If you wanted you could add some red pepper flakes for a kick if you like that sort of thing.

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