The title really says it all... I love tomato soup and it is so easy to make at home. Give it a try and serve with grilled cheese. Serves 4. 

INGREDIENTS:

6 Tbsp garlic olive oil
4 large carrots, peeled and diced
1 large onion, sliced
1 Tbsp dried basil, crushed 
3 (28oz) cans whole peeled Roma tomatoes
1 quart chicken broth
½ pint heavy cream (sub almond milk)
1 Tbsp JF Universal Salt
1 tsp fresh cracked black pepper

PROCESS:

In a large, heavy pan, heat the garlic oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, approximately 10 minutes. Add the basil and cook until the vegetables are completely soft, about 5 minutes more.

 

Add the tomatoes and broth, bring to a boil, then reduce heat and simmer for 30-45 minutes. After allowing soup to cool off of heat, use an immersion blender until the soup is smooth. For a much silkier texture, strain the puree before returning to the pot. I like some texture so I don't strain it.

 

Stir in cream until desired texture is reached and the soup is just heated through. 
Serve with shaved parmesan on top and a taste of JF Universal Salt and pepper.
 
Recipe adapted from Nordstrom.