There is something about tomato soup that just tastes like childhood—especially when paired with grilled cheese sandwiches. It is one of the ultimate comfort foods.
In search of the taste of childhood with a little more flavor, I now make this tomato basil soup because it incorporates the same elements of tomato soup with the added flavor from basil. This is a perfect solution for using leftover basil garden bounty, too. And, for a fun and modern twist on grilled cheese sandwiches, we serve them with mozzarella sticks. Kids and adults alike will give this the stamp of approval for those cold nights when some comfort food hits the spot.
Tomato Basil Soup
1 (28 ounce) can crushed tomatoes
1 (11.5 ounce) can tomato-vegetable juice cocktail (for a less strong tomato flavor, substitute a can of diced tomatoes)
1 (14.5 ounce) can chicken broth
20 fresh basil leaves, chopped up
1 cup heavy cream
1/4 cup butter or margarine
In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for 30 minutes. Remove from heat, and stir in the basil. Puree the soup, if you wish, with an immersion blender. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve immediately. Freeze extras for later use.