Recipe: Creamy Tomato Soup

[ 0 ] December 17, 2009 |

Creamy Tomato Soup

1 (28 oz.) can crushed tomatoes
28 oz. chicken broth
1/2 cup heavy cream
Kosher Salt
Freshly Ground Black Pepper
Fresh Basil (Chopped)

In a pot, heat the tomatoes and broth over medium-high heat. When bubbling, add in the heavy cream and reduce heat to low-medium heat. Add in salt (to taste) and pepper (to taste) and simmer for 20 minutes; stir. Add in about 1/2 cup of the basil and stir. Ladle into your favorite soup bowls and garnish with remaining basil. Serve.

*Johnna’s tip: Easiest soup known to mankind. With temperatures in the 40’s today, it is obvious why we felt the need to post about something that will keep you warm. Pair with a grilled cheese, a warm Snuggie and you have the absolute cozy winter night.

Picture source

Category: soup, vegetarian

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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