Today, was pretty cold and wet in SF, so soup sounded like a great way to warm up. This is inspired by Jolly Holiday’s Tomato Basil Soup and Grilled Cheese.

Ingredients:

• 1 Tbs Olive Oil
• 2 Garlic cloves (minced)
• 1 Can crushed tomatoes (undrained)
• 1 Can diced tomatoes (undrained)
• 1/4 C Sun dried tomatoes (chopped)
• 1 Carton chicken or vegetable stock
• 1 Tbs Sugar (stevia/honey will work as well)
• 10-15 Fresh basil leaves
• 1 C Half and Half
• 4 oz Cream cheese
• Salt and Pepper to taste

Directions:

1. In a large pot, heat olive oil over medium heat and lightly sauté garlic for 30 seconds.
2. In a blender add in all of your tomatoes, basil leaves, garlic and sugar and blend until nice and smooth. (This is optional, but I don’t like any chunks in my tomato soup.)
3. Add all contents from the blender into your pot and heat over medium heat. Once it boils reduce the heat slightly.
4. Add in salt and pepper to taste and let it simmer uncovered for 15 – 20 minutes. Cut your 4 oz block of cream cheese into smaller squares.
5. Stir in the half and half and smaller blocks of cream cheese. Continue to let it simmer for another 10 minutes.

If you are like me, it is an absolute must to have a grilled cheese on the side.

Serve and enjoy! The soup will be good for five days. I hope you all enjoy it as much as I do.

-Dezi