Growing up I hated tomato soup -- like wouldn't touch it with my spoon tied to a 10-foot pole hated it. But then a few years ago I tasted my husband's tomato basil soup at First Watch and I had a revelation...
It wasn't tomato soup itself that I hated! It's that icky condensed blob of tomato-like substance in a can that grocery stores try to pass off as tomato soup that I despise.
So of course I set out to recreate that lovely creamy tomato basil soup recipe at home, and I like to think this recipe comes pretty darn close!
You won't believe just how easy it is to prepare. It really doesn't take all that much longer than heating up the canned stuff, and I promise you it tastes a million times better. Try it and let me know what you think!
Once again I used my Breville Control Grip Immersion Blender to puree my tomato basil soup.
Have I mentioned how much I love this thing? No, they didn't send it to me or pay me a thing to talk about it -- I just think it's a fantastic tool that every cook should have in his or her kitchen. It beats dragging out the blender or food processor, and I have so much less to clean up when I use it!