Yesterday, it was cold as fuck outside.
I really hate the cold. If I liked the cold I would be living in Boston right now. But I don’t, so I moved back to Texas after undergrad despite being offered a job at the hospital I interned at. That’s right, I gave up a job for a hotter climate.
And then I fell in love and my husband convinced me to move a little higher up in Texas. I forgot Texas has a plethora of tundras including insanely cold I can’t feel my fingers or toes because its so cold I hope I don’t have hypothermia climates.
I decided it was a tomato basil soup sort of day.
I’ve been looking for recipes for this soup but they all involved heating the cream in a saucepan and adding cornstarch before putting it in a slow cooker. No one has time for that. I just wanted to find something simple. Chop shit up, dump it in a pot, and turn up the heat. I was looking for something that resembles Jason’s Deli tomato basil soup because Bryan and I heart that soup deeply. And then I came across this version.
This is a stove top recipe that I modified for a slow cooker. I added bacon and garlic cloves. Everything is better with bacon and garlic.
Creamy Tomato Basil Soup
28 oz can of crushed tomatoes with Italian herbs
2 14 oz cans diced tomatoes with basil and oregano
2 14 oz cans chicken broth
1 cup celery, chopped finely
1 1/2 cups carrots, chopped finely
4 strips of bacon
1 cup onion, chopped finely
1 cup heavy cream
1 cup milk
Parmesan cheese as garnish.
Cook bacon in microwave. Do not overcook where it crumbles. Cook where it is flimsy. Rough chop.
Dump everything into a soup pot or slow cooker. Stir.
Stove top: Bring to high heat for 30 minutes and reduce to low heat and a simmer. Simmer for 15 minutes.
Slow cooker: Cook on high for 3 hours.
Makes 10. Calories: 262, Carbohydrate: 22 grams, Sugar: 9 grams, Fiber: 4grams, Protein: 11 grams.
The is another phefuckingnomenal soups. The bacon is perfect. The tomatoes are perfect. The taste is perfect. I forgot to put fresh basil in it, but it did not need it.
I seriously love this soup. It goes great by itself, with bread, or a grilled cheese sandwich. I wonder if it would taste as yummy as a clear broth instead of a creamy. Maybe next time.
I used the more expensive cans of tomatoes instead of the generic. The HEB in town is lacking in it’s own brand and most of the time they are out of what I need.
The recipe stated it served 6, but I’m thinking 10. Then again, it’s all about portion control which will be the subject of my next post.
I now have a tomato basil soup worthy of my time. There’s a lot of chopping and I almost chopped my thumb off.
Instead of going to Jason’s Deli, or La Madeleine (there isn’t one near us, but it’ll stop me from going there when I’m visiting Mumika), I can make tomato soup of awesomeness in my own kitchen. I love when soups work out. When they don’t work out, it feel like an epic fail. You chop everything and it takes an hour and then you have to wait another hour for the flavors to mesh and mingle and collaborate through the act of simmer, and then it sucks. You end up staring at the bowl wondering what went wrong – was the flavor profile off, wrong broth, wrong meat, wrong veggies, maybe milk and cream should not have been added.
But this recipe, this soup, it has no worries. The flavor profile is on point. And all you did was chop and dump and heat.
I love it.