A Good Bowl of Soup

Tomato soup is so comforting.


My Moms never made it back in the day, because The Jersey Girl’s Dad is not a fan.

But I rock it out all the time. I always try new variations and recipes. The one constant ingredient is always fresh basil, but other things change from the type of tomatoes to the herbs. I like to shake it up this way and that.

This version is my very own. It’s really yummy – especially with a grilled cheese panini or as I call it, the Dinner of Champions.

My soup is very smooth. I added a carrot and a little half and half to make it velvety.

Hope you dig it.

And for the love of god, you gots to eat it with a grilled cheese!

Suzie's Tomato Soup
1 Tbsp. butter
1 Tbsp. olive oil
1 onion, chopped
1 carrot, peeled and chopped
4 cloves of garlic, chopped
1/8 to 1/4 tsp. crushed red pepper flakes
1/2 tsp. dried thyme
½ cup dry white wine
2 cups chicken broth
1 cup water
1 28-ounce can San Marzano tomatoes
½ tsp sugar
20 basil leaves, chopped
¼ cup half-and-half
Salt and pepper to taste

In a large soup pot, heat butter and oil over medium heat. Add carrot, onion, thyme and crushed red pepper flakes. Saute for about five minutes. Add garlic. Saute another minute or two.

Add wine, broth, tomatoes, sugar and basil. Season with salt and pepper Bring to a simmer. Simmer for about 25 to 30 minutes.

Remove pot from stove. Using an immersion blender, blend mixture until vegetables are pureed and mixture is smooth. Add half-and-half. Stir. Adjust seasoning, if necessary.

Makes 4 to 6 servings.