This is our favorite soup for the winter. I used the last of the fresh basil from a friend’s garden to make a double batch we enjoyed all winter long, because it freezes so well!
TOMATO BASIL SOUP
1 1/2 c. Vidalia (sweet) onions, diced
15+ basil leaves, chopped
2 T. garlic, chopped
1 28 oz can of whole tomatoes
2 28 oz cans of diced tomatoes (italian / basil, garlic, oregano seasoned works well)
1/8 c. sugar
2 c. reduced fat milk or cream
Saute onions, basil and garlic in the bottom of the pot (sprayed with non-stick spray or in a bit of olive oil). Process whole tomatos in blender or food processor for 10 seconds, set aside. When onions are soft, add all the tomatos and sugar. Simmer on low for 2 hours. Season with salt and pepper, add the milk or cream and heat through. Vary the taste* by adding red pepper flakes, frozen chopped spinach (thawed and drained) sauted with the onions or add mozzarella cheese and garlic croutons before serving.
* We have never tried the red pepper flakes or spinach, but we always add about a half a cup of parmesean cheese to the soup and serve with mozzarella and croutons.
I’ve also brought this to brunch and lunch potlucks by doing everything through the 2 hour simmer the night before, sticking it in the fridge and then warming up the tomato mixture and cream in a crockpot before serving.