Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter!

Ingredients

• 1 Large (20oz) Can Crushed Tomatoes
• 1 Large (20 oz) Can of Whole Tomatoes (or another crushed)
• 2 Large Cans (15oz) Tomato Sauce

• 1 Pint Heavy Whipping Cream (2/3 at first)
• 1 Quart Half and Half

• 2 Sticks Butter
• 1 Regular Size Can of Cream of Mushroom (optional)
• 1 Regular Size Can of Cream of Chicken
• 2 Tablespoons  Basil Chopped 
• Garlic Salt To Taste (for salt)
• Garlic Powder To Taste (1-2 TBS)
• Pepper To Taste
• Handful of sugar (2/3 Cup?)

Directions

In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes.

Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and stir to a slight boil. Add butter and stir until melted. Then add cream of mushroom and cream of chicken soups and stir. Make sure you keep stirring every 2-3 minutes to prevent the soup from burning at the bottom.

Add basil, garlic salt, garlic powder, salt and pepper, and sugar,  to taste. After soup has come to a slight boil, allow to simmer on low for 15 minutes, stirring frequently.

This soup is best served with baguettes and butter, or a grilled cheese sandwich. You can also use sliced sandwich bread or crackers.