I like to serve this garden-fresh soup, with cheesy crostini.
Campbell's tomato soup, and grilled cheese sandwiches were a snow-day tradition at our house. I'm no longer a big fan of canned soup, but I love this fresh and easy version of an old classic. For a more hearty soup, I add soup pasta (ditalini, here), but its equally delicious without it.
3 T butter
1 large onion, chopped
1 medium carrot, shredded
4 large ripe tomatoes, peeled and chopped
1/2 cup fresh basil leaves, chopped, loosely packed
1 tsp salt
3/4 tsp sugar
1/8 tsp pepper
2 cups chicken broth
pasta, to suit
sour cream to garnish
In a soup pot, saute onion and carrot in butter until soft, about 10 minutes. Stir in the tomatoes, basil, salt, sugar, and pepper. Bring to a boil, stirring occasionally; reduce heat, cover and simmer for ten minutes.
Whirl tomato mixture, a portion at a time, in a food processor (or food mill) to puree. Set aside.
Add chicken broth to pot. Bring to a boil. Add a small amount of soup pasta (be careful not to use too much or the pasta will absorb your broth), and reduce heat. Cook for five minutes, then add the tomato mixture. Stir to combine, and continue cooking until pasta is tender, another three to five minutes.
Serve with a dollop of sour cream and a sprinkling of fresh ground pepper.