How would you feel if I told you I had a recipe that tasted like it took hours to make, but you could have it completely prepared in 15 minutes? Good? Great? Ecstatic? Fabulous! Because that’s how I felt about this recipe too.
Fall is well under way, so I am ready to get my soup on. This will warm your soul, both because it is so delicious and because it’s so easy to make. If you’re anything like me, you have at least one little one who can’t wait another second before dinner is ready. This recipe to the rescue.![](http://www.mops.org/images/cms_images/Creamy-Tomato-Basil-Soup-Ingredients.jpg" /></p>
<p>To make this soup, combine 2 cans of tomatoes, I use one crushed and one diced because I like my soup chunky like they serve it at Panera. Use 2 cans of crushed tomatos if you prefer yours smooth. Add garlic, basil and broth and bring to a boil cooking for 10 minutes. Then reduce the heat to low and mix in the butter and sugar stirring until the butter is melted. Last, slowly stir in the cream until your pot is a pool of creamy deliciousness! (You can use half and half to lighten this recipe up a bit, but the half and half never combines as well as the cream does for me!)<img title="" alt="" src=)
Use a good sized pinch of fresh parmesan and top with a few croutons to serve. And oh, it is the perfect compliment (and excuse!) to eat grilled cheese! Yum!
15 Minute
(It may only take 15 minutes but it tastes like it took hours!)
1 28 oz can crushed tomatoes
1 28 oz can diced tomatoes
1 tsp crushed garlic
1 14 oz can chicken broth
2 Tbsp dried basil
2 Tbsp sugar
1/2 cup butter
1 cup heavy cream (you can sub half and half to lighten it up)
Combine the tomatoes, broth, garlic and basil in a large pot and heat until boiling. Let boil for 10 minutes and then reduce heat to low and add the sugar and butter, stirring until melted. Once the butter is melted, stir in the cream slowly until combined.
Serve hot garnished with fresh parmesan and croutons.
