Creamy Tomato Basil Soup

When James and I lived in Utah there was this restaurant....
Oh goodness, what can I say? The food was amazing!
Now, I'm not a tomato lover so when my darling and I ordered the
creamy tomato soup I wasn't sure if I'd even be able to finish it.
Well. I did. And it was a glorious thing! Of course I wasn't able
to completely recreate the loveliness of that soup, but it's good
enough to tide me over.


Creamy Tomato Soup


2 Tablespoons butter
1 onion chopped
2 cloves minced garlic
1 can chicken stock
1 can tomato sauce (or diced tomatoes if you like chunks)
1 64oz. bottle V8
1/2 cup fresh basil (or 2 tablespoons dried)
2 cups half and half
salt and pepper to taste


In a large pot, melt butter and saute onion and garlic until
onion is translucent. If using dried basil, add to onion and garlic
while sauteing. Add chicken stock, tomato sauce and V8. Chop
up the fresh basil and add to the soup*. Allow this to simmer
on low for 45 minutes. Remove from heat and add the cream.


* This makes a ginormous pot of soup. I like to throw half of it in

the freezer for another time. You can divide it up just after you

add the tomato base and basil. Label and remind yourself to simmer

for 45 minutes and to add cream....you can't forget the cream!