I have an announcement people! It is finally the season where eating soup is socially acceptable. I mean, it could be 105 outside and I would be eating soup but I said it was "socially acceptable" now. Thank goodness, I get tired of my closet soup eating in the summer months! Constantly I hear, "How can you eat soup when it is SO HOT outside"? I ask in return, "How can you drink a cold glass of water when it is SO COLD outside"? Same diff peeps. I digress........
This is one of my favorites and I will be the first to admit, I am a Campbell's Tomato Soup fan. Yes, yes I am. However, if I can make it myself, with no chemicals and all that ick, why not? Will it stop me from keeping cans of it in my pantry, no, will it make me want it this way when I have what I need on hand, definitely. I made this a huge pot, and we had some for lunch today and we might have it for dinner tonight, I don't care, I LOVE it!
Here is a Simmerman family tip. Do you love grilled cheese with tomato soup? Make your grilled cheese, make sure it browns maybe a bit further than you would normally take it. Now let it cool a couple of minutes, cut into cubes. Yes, that is right, cubes, then float those babies like croutons in your tomato soup. Can I get a "HELL YEAH"?!?! Sorry for the language, sometimes, I can't control it.
So here we go with the easiest, but so yummy creamy tomato soup. Now, even though you are using crushed tomatoes, I STILL take the time to stick my immersion blender in the soup and give it a whiz up. You don't have to by any means or you could use your blender. I think it just adds a touch more silkiness to it.
You will need:
28 oz. can of crushed tomatoes
1 tbsp. sugar
1/2 tsp. Italian seasoning
2 tsp. salt (or to taste)
2 cups half and half
3/4 cup heavy cream
black pepper to taste
Combine all ingredients in a pot. Let this simmer for 20 minutes, with the lid partially off, stirring occasionally to make sure nothing is burning. Serve with some golden brown grilled cheese, crackers or just by itself!!