I'm basically floating along the terrible blogger thing lately.
No time to write.
Computer taken when I'm able to write.
Nothing all that jazzy to write about.
But soup, this soup was so good it was worth writing about.
No time to write.
Computer taken when I'm able to write.
Nothing all that jazzy to write about.
But soup, this soup was so good it was worth writing about.
As a kid my mother always made soup and grilled cheese on Sundays, which now as an adult with a baby who eats like a high school-er I can see the merit in cheap meals.
See also, egg night is becoming a thing.
This soup though is rich and creamy and comes together in less than 40 minutes. Thirty of that requires very little of your attention.
I promise.
Easy Tomato Soup
Ingredients::
2 28 oz crushed tomatoes
1 12oz can of evaporated milk
1 1/2 sticks of butter
18 fresh basil leaves, chopped
salt and pepper to taste
Parmesan, to serve
Directions::
Simmer tomatoes in a large pot for 30 minutes, covered partially to reduce splatter. Add in basil and puree with an immersion blender until smooth. Stir in butter, evaporated milk, salt, and pepper and allow to simmer until butter is melted and soup has warmed again. Serve and top with Parmesan cheese.
