Soup du Rocco.........Tomato Basil

Many restaurants use a tomato basil soup as there signature soup. There used to be an Italian Restaurant down the street called Ottavio's. They made the best version of Tomato Basil I have ever had. This recipe is inspired by that recipe. I hope you enjoy this. Have it with a sandwich and find a quiet spot to lick the bowl without interuption....Enjoy.

1 28 oz can crushed tomatoes.
6 tomatoes, cut in wedges
1/2 cup olive oil
1 can tomato sauce
32 oz of your homemade chicken broth (find recipe on this blog)
1 cup finely chopped fresh basil leaves.
1 Tbsp sugar or splenda
2 cups heavy cream
1 package Philadelphia cream cheese
1 stick butter
salt and pepper to taste



In a skillet, melt butter with olive oil. (DO NOT BURN) When hot, add tomato wedges, sugar and salt to taste. Cook this on medium heat for about 10 minutes or until tomatoes start getting soft. The smell is incredible. Place contents of skillet in blender or food processor, add cream cheese and blend until smooth.

In a soup pot, boil the chicken stock. Add crushed tomatoes and tomato sauce. Add blended tomato mix and bring to a slow boil. Add basil leaves, heavy cream and salt and pepper to taste. Yum. If you find the soup too thin for your liking, take 2 Tbsp corn starch and mix in small bowl with 3 Tbsp COLD water and add to soup. If the soup is too thick for you, add more chicken stock until you reach desired consistency. This soup is silky smooth and just perfect for Winnie-The-Pooh on a cold, blustery fall afternoon.
Enjoy, Gandy.