I have a confession to make, guys…I really hate canned tomato soup. Never liked it as a kid, wouldn’t eat it now. Last year Campbell’s released a limited edition set of their cans decorated Andy Warhol-style…and they were perfect so I had to buy them. While I was checking out the lady was like “I don’t think I could ever eat something that looked so pretty!” and I was all like, “I don’t think something so pretty should house something so gross”. Well, actually, I wasn’t that rude. They’re sitting on my shelves for decoration and sometimes I feel guilty that those 4 pretty cans could probably make a less-picky hungry person very happy…but they’re so pretty. And hell, I could always make this recipe if the guilt sets in again.
Now that you’re probably bored to death, I’ll move on. The weather has been perfection around here…breezy 70’s, sunshine, cooler nights to keep the bugs away…oh MAN! I can’t wait for Fall and now that it’s literally right around the corner I want everything pumpkin flavored and I start salivating over soup recipes. That’s a thing. Don’t look at me.
This soup is simple but so so good. A big upgrade from that canned gloop you’re probably used to. No judgement here, some people really like it. I am not some people. Also, it makes a lot. So, like, if you need something to serve to multiple folks…this might be it. It’s a spin on a classic but dressed up so people think you’re fancy. You can thank me later.
Drunken Tomato Soup
Adapted from Here
Yields about 8 Cups
Ingredients:
- 4 T butter
- 1 medium yellow onion, diced
- 1 T minced garlic
- 1 (48oz) bottle tomato juice
- 2 cans diced tomatoes
- 3 chicken bullion cubes
- 3 T brown sugar
- 1/2 tsp. salt
- 1 tsp. cracked black pepper
- 1 cup white cooking wine
- 1 1/2 c. heavy cream
- 2 T. chopped fresh parsley
- 2 T. chopped fresh basil
Directions:
In a large pot, melt butter and saute onion and garlic over medium heat, stir until onions become translucent. Add in tomato juice, diced tomatoes, bullion cubes, sugar, salt and pepper and bring to a low boil–continue to cook until bullion cubes have completely dissolved, about 5 minutes. Remove pot from heat (important!) and whisk in wine and cream. Add in fresh herbs and stir until combined, top with more cracked pepper to taste.
For the croutons:
Make your favorite grilled cheese recipe and chop into cubes. Duh. I used two slices of apple fritter bread and sliced sharp white cheddar cheese. And I sort of burned mine…don’t do that. Well, actually, it was delicious all the same. The crustier (ew, that word just sounds gross…sorry) the bread, the more it will stand up in the soup. But, if you’re favorite grilled cheese recipe uses plain ol’ white bread and american cheese gloop, you are not alone. That’s a childhood favorite that I will never outgrow, no matter my change in palate.
You can thank me now. (You’re welcome)
Becka.
CHRONIC ENTHUSIASM. 