Happy Fall!!

As promised, I am back to post a soup recipe for the first day of Fall 2016!

You can always find my tried and true recipes over on the right column, just click posts that have recipes, I have clam chowder, cheeseburger soup, gazpacho, ham potato, plus plenty of other good things I have labeled as recipe posts.

So this soup recipe is for tomato basil soup, it goes great with grilled cheese sandwiches;

Enjoy!

• 1 28 ounce can crushed tomatoes (Splurge on the best brand- San Marzano)
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• 1 11.5 ounce can tomato-vegetable juice cocktail : V-8 juice- I like the spicy!
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• 1 14.5 ounce can chicken broth

• 10-15 fresh basil leaves, cut into thin strips, use to your liking I usually do 10 and taste, they can be powerful sometimes.
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• 1 cup heavy cream
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• 1/4 cup unsalted butter 
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• I know the butter and cream is a bit much, I like to think I am balancing that out because of the V-8 juice!

Directions:

1. In a large saucepan, combine the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and simmer for 30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish. Add the cream and butter; return to medium-low heat, and stir until butter is melted. Serve with a Caesar salad or grilled cheese sandwiches!