Tomato Basil Soup (cream style)

When I was a kid, my favorite lunch was Campbell’s tomato soup and grilled cheese sandwiches.  Now that I am older, my tastes are more refined, but I still love this classic soup and sandwich combination.  I’ve cut back on salt and fat from my original Betty Crocker recipe. I’ve also added some pepper sauce for a punch.

Tomato-Basil Soup with a Bit of Heat

1 dozen ripe tomatoes—peeled and seeded

1 tbsp. fresh basil, chopped fine
3 tbsp. cornstarch
1 tbsp. butter (I prefer butter, but I have used olive oil, which is a bit healthier)
4 cups milk (use whatever type you prefer—1%, 2%, skim, or whole)
¼ tsp baking soda
salt and pepper
¼ tsp honey
2 cloves garlic, chopped fine
1 onion, chopped

½ to 1 tsp Sriracha

light sour cream (optional)

In a soup pot, cook tomatoes and basil at a simmer until tender. Combine cornstarch with a few tablespoons of milk, stirring until smooth. Slowly whisk in a thin stream into the tomatoes and basil. Add butter and remaining milk, baking soda, salt and pepper, to taste, and remaining ingredients. Soup will foam up a bit from the reaction of the alkaline of the baking soda and the acid of the tomatoes.  Simmer for 10 minutes.

Puree in blender and return to pot.  Heat to a simmer again. Serve and garnish with a dollop of sour cream, if you wish.