Creamy Tomato Basil Soup

The Fall season is upon us ladies and gentlemen. I love Fall because the weather is cooler, there’s a breeze nearby and I can open my windows and get some of that fresh air.

Fall also brings Starbucks’ PUMPIN SPICE LATTEEEEEEEE and various soup recipes. I’ve officially kicked off my Fall season with my favorite Creamy Tomato Basil soup. This soup made its debut in the Celestine home about 4 years ago and we’ve loved it since day one. Here’s how I make it and can you believe I don’t “tweak” it at all!!!

I’m not crying you’re crying! This recipe starts off with two onions. I used one red and one white because that’s what I had in my pantry but you can use two red onions like the recipe calls for.

Sautee’ the onions for 15 minutes until they start to brown and become translucent then add garlic. Sautee for 1 minute.

Add crushed tomatoes and salt and pepper.

Add chicken stock and bring to a boil. Once it starts boiling you’ll need to reduce the heat to simmer for 15 minutes.

Blend or use an immersion blender to blend all the ingredients together.

Add heavy cream and simmer for about 15 minutes until the soup is thickened. Seasoning to taste if necessary.

Garnish with your favorite topping.

I used avocado, cheese and croutons. However, the croutons became soggy fast so we opted for tortilla strips instead.