Fall Recipes Series: Tomato Basil Soup

Tomato Basil Soup

adapted from Hollywood Juice Cafe's recipe

Cooking time: about 25 minutes, varies 

Serving Size: About 8 servings

Calories: don't ask

What you need:

• 2 cups water
  
• 20 oz canned marinara/spaghetti sauce (not meat sauce, not jarred)
  
• 2 cups half/half
  
• 2 cups heavy whipping cream
  
• 5 oz pure pumpkin (not pumpkin pie filling)
  
• 2 chicken bouillon cubes
  
• Dash of garlic powder
  
• Dash of paprika
  
• Pinch of crushed red pepper flakes (add more for additional kick and heat)
  
• Dashes of basil
  

Ingredient suggestions: I recommend Newman Own's Roasted Garlic sauce and skip the garlic powder. It gives a bit of more chunky soup, but is delicious.

Combine and stir all ingredients in pot over med-high heat. The purpose is to heat it up, not necessarily cook it. Time varies just be careful not to scald it. 
Stir continuously...it's the key. Lower the heat and allow it to simmer to thicken. Then turn
off and let sit for 5 minutes. 

Serving Suggestions:

• Serve in bread bowl (we picked some great ones up at Paradise Bakery, run about $2 a piece) and sprinkle flaked/shredded Parmigiano-Reggiano and basil/parsley flakes to garnish. (and/or wontons!)
  
• Serve with grilled cheese sandwiches. I prefer either sourdough or rye with muenster or gruyere.