This soup is rich, creamy and packed full of flavor. It is similar to a bisque, but instead of pureeing the soup to make it a smooth consistancy,like bisques normally are, I decided to leave the pieces tomato in tact to give it a little more body and texture. This is great paired with grilled cheese or just a few slices of bread.
Prep time: 5 minutes
Cook Time: 45 minutes
Makes: 6 servings - about 6 cups
1 26oz can crushed tomatoes
2 can’s condensed tomato soup
2 cups water
1 ½ cups heavy cream
2 tbs balsamic vinegar
1 tbs sugar
Pinch of salt
1/8 tbs fresh ground pepper
1 tsp each dried parsley, Thyme and Rosemary
2 tsb fresh basil – finely cut into ribbons
In a medium size pot, blend tomatoes, soup, water and all other ingredients except for the cream and basil together. Turn heat to med-high and cover with lid, leaving slightly cracked open to release steam. Bring soup to a rolling boil, stirring frequently and keeping a close eye to prevent soup from boiling over. Reduce heat to medium and simmer until soup is slightly thickened about ½ an hour. Reduce heat to low and stir in cream. Let heat for about 5 minutes. Remove from heat, stir in basil and serve. Enjoy!