Creamy Tomato-Basil Soup

I love this soup! It's so yummy and easy, and the kids don't fight us eating it. The recipe calls for canned tomatoes, but we have substituted fresh tomatoes in the summer or frozen tomatoes in the winter. Did you know that if you core and freeze whole tomatoes, the skin falls right off when you are ready to use them?

Creamy Tomato Basil Soup

• 1 medium onion, chopped
• EVOO
• 1 tsp salt
• 1 tsp dried basil
• 1 1/2 Tablespoon flour
• 1/2 tsp pepper
• 1/4 tsp sugar
• 1/4 tsp baking soda
• 1 1/2 cup chicken broth
• 14 oz can diced tomatoes
• 14 oz canned crushed tomatoes
• 1 cup half-and-half
• 1 1/2 Tablespoon chopped fresh basil

1. In a large stock pot, saute onion over medium heat in oil until soft and translucent.
2. Add salt, pepper, dried basil, and flour. Cook for a few minutes.
3. Whisk in chicken broth to flour mixture until mixed thoroughly.
4. Add tomatoes and stir. Cook over medium heat for about 20 minutes, stirring occasionally.
5. Stir in baking soda and sugar. (The baking soda (base) will react with the tomatoes (acid) and foam up like a elementary school science experiment. The kids LOVE watching this part, and it's a great opportunity for an impromptu science lesson.)
6. Reduce heat to a simmer. Simmer for 15 minutes.
7. Add half-and-half and fresh basil.
8. Stir and simmer for at least 5 minutes. Turn heat to low until ready to serve.

My family likes to add Goldfish crackers for the kids, or shredded cheese for the adults.