“My greatest strength is… common sense. I’m really a standard brand – like Campbell’s tomato soup or Baker’s chocolate.” -Katherine Hepburn
Let’s be clear on something. I don’t like tomato soup. In fact, I hate it. It’s gross. It tastes like marinara sauce without pasta (and what the fuck is life without pasta?)
A few weeks ago, someone introduced me to the art of dipping grilled cheese in tomato soup. Crappy canned tomato soup at that. And this was delicious.
I decided that the next time I made grilled cheese, I’d make some tomato soup. I figured I could make a soup acceptable to dip my sandwiches in, even if I didn’t want to eat it as soup.
I was wrong.
I made soup I actually wanted to eat as soup.
Ingredients
- 28 oz crushed tomatoes
- 10 oz veggie broth
- 18 fresh basil leaves, minced
- 1 tablespoon sugar
- 1 cup yogurt
- ½ cup milk
- 2 tablespoons butter
- 2 teaspoons rosemary
- Salt to taste
Directions
Mix all ingredients together in a large saucepan and cook on a low heat for at least an hour, stirring occasionally.