Fall is my absolute favorite season. I'm not a photographer at all and so I don't have amazing pics of the scenery here in Utah but I do have something else to offer . . . a soup recipe. I found this recipe off of allreceipes.com and consider myself lucky that I did so.
One of my 2 favorite places to eat when I go back home to Texas is a little french bakery called La Madeleine. And everytime I go I prepare myself to over eat because it's so good and I have to get my fill in before heading home to Utah.
This recipe that I found tastes EXACTLY like La Madeleine's. Love it. I eat this with some surdough bread toasted with butter on each slice. I love dipping it into this soup.
Super easy and I hope you try it.
Tomato Basil Soup
2 (28 oz) cans crushed tomatoes
1 (14.5 oz) can chicken broth
18 fresh small basil leaves, minced
1 tsp sugar
1 cp whipping cream
1/2 cp butter
First, I like to puree the tomatoes even further to make it super creamy. If you don't like chunks, like I don't, I always use my blender. In a large saucepan, bring to boil the tomatoes and broth. Reduce heat, cover and simmer for 10 minutes. Add minced basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.