Cream of Tomato Soup

I see that I have not posted anything in the Soups category for several days here at Sassy’s Southern Kitchen, however, this situation will soon be remedied. Tomato soup, a soup for any season, whether you have it in spring, summer (with a grilled cheese), fall, or winter (with oyster crackers), it is always delicious. Of course, this is the first time that I have made this, my newest invention. But I guarantee that it is something that you will want to have every season! In the past tomato soup was something of an afterthought for me, but no more, I have been converted to the love of tomato soup.

The Ingredients: 6 cups water, 3 fresh tomatoes (not pictured), 1 28 oz. can Hunt’s Basil crushed tomatoes, 1 cup baby carrots, 1/4 cup diced onion, 1 yellow squash (not pictured either), 1/2 cup half and half (not pictured, oops.), 1 tsp. basil, 1 tsp. rosemary, 1 tsp. parsley flakes, 2 vegetable bouillons, 1/2 tsp salt, 1/2 tsp. black pepper, 1/2 tsp. no salt seasoning.


I promise that the onion is in the picture! It’s behind the carrots……

Pour water into a large soup pot, bring to a boil. Add the vegetable bouillons. Dice the remaining vegetables and add them, the canned tomatoes, and the spices to the pot. Cook for 20 minutes. When the time is up, add the half and half, let sit for five minutes. Puree the soup in the bowl of your food processor (you’ll probably have to do it in 4 cup batches).  Allow to cook for another ten minutes over low heat. Serve warm with oyster crackers (or biscuits).

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