The cooler weather marks soup season as well. A household favorite is tomato. I grew up on the canned stuff, so it was about time to swap out my beloved soup cans and try my hand at a homemade version. It’s thicker than standard tomato soup with a delicious helping of fresh basil. It definitely has cured my craving for La Madeleine’s tomato bisque, something I’ve been missing since they closed in Phoenix.
- 4 cans (28 oz.) crushed tomatoes
- 4 tbsp. dried onion
- 2 tsp. garlic powder
- 1 tbsp. unsalted butter
- 4 c. vegetable broth
- Puree tomatoes in blender.
- Combine tomatoes, broth, dried onion, garlic powder, and butter in large stock pot. Simmer for 30 minutes.
- Add 5-6 basil leaves, blend with stick blender until.
- Serve and enjoy!