I'm definitely ready for spring, but one good thing about the cold winter months is dipping grilled cheese in tomato soup. I have stuck with Campbell's for a long time, but I finally went searching for a suitable upgrade.
• 1 (28 oz) can crushed tomatoes
• 1 (12 oz) can tomato juice
• 1 (14.5 oz) can chicken broth
• A handful of fresh basil leaves, coarsely chopped
• 1 cup heavy cream
• 1/4 cup butter
In a large saucepan, combine the crushed tomatoes, tomato juice, and chicken broth. Bring to a boil, then simmer for 20-30 minutes. Remove from heat, and stir in the basil. At this point, you may puree the soup if you wish (I had some issues with the hot soup blowing the top off the blender). Add the cream and butter; return to medium-low heat, and stir until butter is melted. Makes 6 servings.