Homemade Tomato Soup

Currently in NYC winter is nearing an end which means the rain has set in.  On a rainy day this soup is perfect and light so you won't feel guilty about going in for seconds.  Now that spring is slowly making itself known there still are those colder nights which make this soup an easy go to.  The longer it sits the better it gets and it's also easy to freeze so you can enjoy it on those colder spring or summer nights.

Homemade Tomato Soup:

2 big cans of crushed/pureed tomatoes (go organic or buy the best since this is the bulk of your recipe)
1 small white onion
1 small red pepper
1 bundle of basil
3 tablespoons dried oregano
1 can tomato sauce
1 can diced fire roasted tomatoes
4 cloves garlic 
1 1/2 cups white wine (buy white wine you would drink)
1 1/2 cups of half and half (depending on how blushed you want the soup to be)


In a big soup pot add some olive oil and finely diced onion and pepper till they are softened.  Add the diced garlic cloves and dried oregano, cook for 30 seconds then add the wine.  Pour a glass of wine and take a sip.  Once wine has cooked out add all the tomatoes.  You want it to be thinner like soup and not thick like a pasta sauce.  I usually add 2-3 cups of water depending on what cans of tomatoes I buy.  Heavy salt and pepper, allow to cook for 30 minutes.  At the very end of the bottle of wine I mean 30 minutes throw in about 1 1/2 cups of chopped fresh basil and the half and half.  Allow to sit for 5 minutes while you make whatever grilled cheese you want.

The secret to a good grilled cheese (taught to me by my boyfriend) is butter and a low cooking temp so that the cheese can melt and the bread can toast.   I also think the bread has to have a dense crust on the outside but then again we have made grilled cheese with a pita so what do I know.

ENJOY:-) I almost forgot, top with good Parmesan cheese.