it rained the other day.
which is a rare occasion until mid-winter {the only real indicator of a season change here}.

i had my slippers on all day, and we stayed inside and enjoyed the sound and smell of fall floating through the open windows.

i hadn’t done any grocery shopping for the week {much like this week still…},
so i sent cc to grab one or two things on his way home and we made this soup that has been a staple at our house ever since i saw it 2 years ago on my friend angela’s blog handmade in the heartland.

it’s nice cause when boss was on whole milk, i almost always had everything on hand to throw this together, and it’s such a comfort food that we like to make it when it’s even slightly colder…

when i saw it, we were on the hunt for a creamy, non-watery, lots of flavor like panera soup.
this really is the perfect tomato soup.
just sayin…

creamy tomato basil soup
recipe adapted from angela’s at handmade in the heartland

2 cans of condensed tomato Soup

1 ½ cups of whole milk

1 can diced tomatoes

1 cup heavy cream

1 tsp fresh basil

½ tsp of salt, ¼ tsp of pepper

1 tsp of sugar

combine all ingredients, stirring constantly. throw in the blender for a few seconds before cooking to blend the tomatoes {unless you like it a hint chunky}. bring to a slow boil. stir constantly. simmer for 20-40 minutes. we like ours with grilled cheese or paninis.

enjoy!