Creamed Tomato Soup with Basil - Stovetop - 5 Stars

Creamed Tomato Basil Soup

Level: Easy      Total: 45 min     Prep: 10 min   Cook: 35 min   Yield: 4 servings

Ingredients

1 tablespoon olive oil

¼ red onion, chopped

1 can petit diced Italian style peeled tomatoes

4 cups vegetable or chicken stock

1/8 tsp chili peppers

2 tablespoons tomato bouillon

Salt and freshly ground black pepper

1/2 cup loosely packed fresh basil, thinly sliced

1/3 cup Half and Half

Slices of American cheese (optional)

Potato Chips (optional)

Directions

Heat the olive oil and the onion in a large pan and cook, about 10 minutes until soft. Add the tomatoes, chicken broth, a sprinkling of chili peppers, tomato bouillon, and pepper. Bring to a boil and then reduce to a simmer, cooking about 20 minutes. Turn off heat.

Stir in the basil, reserving enough to garnish the top of the soup.  Carefully use an immersion blender to blend the soup to your desired level of chunkiness (I like some  little pieces, myself).  Add the Half & Half and blend a little more.  Taste, and season with additional salt and pepper, if desired. 

To serve: fill bowl 1/2 full, add a slice of cheese, and continue filling.  Garnish with a few sprigs of basil you've set aside.   Optionally, serve with a side of potato chips (I like the Kettle Salt & Pepper!), that you crumble on top as you eat -- like a surprise with every bite.

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I grew up eating canned tomato soup alongside a grilled cheese sandwich.  

This soup is SO MUCH BETTER!  5 STARS!