Hail Mary Tomato Basil Soup…Just Dump, Stir, and PRAY!

TOMATO BASIL SOUP
I invented this Tomato Basil Soup recipe when I realized we had more volunteers than food to feed them at our church in Ft. Lauderdale several years ago.  The army of workers were preparing for the annual rummage sale and we didn’t want them to starve as they sorted and priced the mountain of donated items.

The head of the lunch committee had seriously underestimated the number of bodies to be fed that day…and when I saw the TINY pan of mac and cheese she had prepared I knew we were in trouble! Since we couldn’t depend on a loaves and the fishes miracle I hurried back to our condo and I grabbed whatever I could find to make something else to feed everyone.

It was a Friday during Lent so I knew we couldn’t serve sloppy joes or easy deli meat sandwiches, so I grabbed whatever I could find to make something else to feed that hungry crowd. I decided a pot of tomato soup would be the best I could muster up on such short notice. And I knew my fresh basil and a sprinkle of Parmesan would add a gourmet touch to my Loaves and Fishes One Pot Wonder!

 This close call proved once again that you really CAN make something delicious with what you have on hand.  Just BE CREATIVE…and use the Grab and Dump And Stir method of recipe creation!

P.S.  The volunteers loved the “miracle” soup, and we served it with some quick grilled cheese sandwiches made with EXTRA sharp Cabot Vermont  Cheddar Cheese…my FAVORITE kind!

(FYI…If you’re not feeding an army I have also made a super-simple and smaller version of this soup by sauteing some celery, onion and garlic, and stirring in a can of undiluted tomato soup and a large can of tomato puree plus a squeeze of tomato paste and some dried basil. I add enough water to reach the desired consistency, and I sometimes stir in some cream cheese too. Your family will think you slaved all day over dinner. And trust me, I won’t tell them if YOU don’t. Your secret is safe with me!)

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Saute together:
1 large sweet onion, finely diced
4 large cloves garlic, minced
4 stalks celery, finely diced

Add ALL of the following:

2 or 3 16 oz. cans of diced tomatoes-diced (flavored or plain-your choice)
1 can undiluted tomato soup
1 can tomato paste
1 16 oz. can tomato sauce
1 Knorr Vegetable bullion cube
2 Cups V-8 juice
1-2 tsps dried basil
1 tsp dried parsley flakes
salt and pepper to taste
1 to 2 cups water

Simmer all until veggies are cooked and flavors are blended.
Then add:

1 Cup half & half

HEAT THROUGH, BUT DO NOT BOIL OR SOUP WILL CURDLE. (It will still taste delicious but it won’t be as pretty.)

For ADDED flavor…stir in  and melt:

1 (8 oz.) pkg. of cream cheese-diced
Sprinkle with fresh julienned basil if you have some.