Fall is in the Air – Time for a Bowl of Delicious Tomato Basil Soup

I love the change of seasons.  Each one offers something unique:  Spring for beautiful flowers and asparagus; Summer for the hot days and abundance of produce from the garden; Autumn for the warm days and the crisp, cool nights, not to mention the beautiful leaves; and Winter for the pristine white snow, snuggling under a quilt in a cool room, delicious and hearty meals, etc.  I am so ready for Autumn that tonight I decided to turn the air conditioner down and bit and brew up a pot of delicious tomato basil soup.  Served with… what else – a grilled cheese.  My family loved it.  In fact, my son informed me that my tomato basil soup are better than the bowl he paid $7 for last week at lunch.  I think he needs to pay up!

Tomato Basil Soup

2 lbs. fresh tomatoes, roasted over a fire or 1 large can of fire roasted tomatoes

2 bay leaves

1 t thyme

1 inch long sprig of fresh rosemary

2 c. chicken stock

3 cloves garlic, finely minced

1/4 c red wine (use this to rinse out the can if using canned tomatoes)

1/2 c heavy cream

4-6 leaves fresh basil, minced

salt and pepper to taste

In a heavy bottomed pot, add the tomatoes, garlic, wine, chicken stock, thyme, rosemary, and bay leaves.  Bring to a hard boil.  Reduce heat to a simmer and add the cream and allow to cook for 5 more minutes.  Remove from heat and remove the sprig of rosemary and the bay leaves.  Using a submersion blender, blend until smooth or place in a food processor and process until smooth.  Garnish with fresh basil and serve with grilled cheese or a crusty loaf of French bread.

This meal is quick and easy and can be ready in as few as 20 minutes.