Yummmm. Normally this is not something I would make in the summertime – especially when its been so hot in Moscow! But a few weeks ago, when it WASN’T as hot, I made the Cheese Muffins that I love for my roomie who was coming home from a trip in another city. They were perfectly paired with this quick and easy to make tomato soup.
So if it’s a bit too warm out right now for you to make soup….just bookmark this for a blustery Fall day. I know I will! 🙂
Quick & Speedy & Easy & Yummy Tomato Soup (adapted from Picky Palate)
38 oz. (1077 g) canned diced tomatoes
1 C. diced white or yellow onion
1 C. heavy cream (can use less to save on fat/calories)
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
generous sprinkling dry basil, or stir in some fresh
Put all ingredients into a blender and blend until smooth, about 20-30 seconds. You can blend it for a shorter amount of time if you like yours a little chunky. You’ll have to blend in batches so as to not have a red tomatoey mess all over your kitchen and yourself! 🙂 Transfer mixture to a medium-large saucepan and heat over a medium heat, stirring until hot. Serve with fresh bread or warm Cheese Muffins! 🙂 Enjoy!