When I was a kid, I was succumbed to eat different varieties of the Chef Boyardee and SpaghettiO's line of canned spaghetti in tomato sauce. I was particularly fond of the spaghettiO's with meatballs. Of course, as a child you never realize the quality of food you are eating just as long as it was quick to make and tasted somewhat decent. I have forgotten the days of those canned spaghetti products until a few days ago when Laura and I were experimenting with a recipe for a Tomato Basil soup. A friend gave us about 20 leaves of fresh basil and we needed to find a way to use them before they went bad. We made this soup and it was pretty good. However, then next day we had a stroke of genius and added some pasta to the soup and made our own amazing "grown-up version" of SpaghettiO's. So here is the Tomato Basil soup recipe along with the optional step to make it the Grown Up SpaghettiO's. Tomato Basil Soup
Ingredients:
1 28oz. can of whole peeled tomatoes (or 5-6 fresh tomatoes)
4 cups of tomato juice (1 quart can)
15-20 leaves of fresh basil
1 cup of heavy whipping cream
1-2 tsp. of chicken bullion to taste
2 cloves of garlic
7 tbls. of butter
1/3 cup of Parmesan cheese
Salt and Pepper to taste
Optional:
1/2 pound of rotini pasta
In a large stock pot, place tomatoes and tomato juice and heat on medium. Simmer for 25-30 minutes. Add the garlic, bullion, and chopped basil leaves to the tomatoes and puree with a immersion blender or remove and puree in a stand blender and return to pot. Keep on medium heat and add the heavy cream, parmesan, and the butter. Season with salt and pepper and stir until the butter melts. Simmer for 10-20 minutes and serve.
To the Grown-Up SpaghettiO's, cook the rotini pasta until done and add to the soup. It is so amazing and even better the next day!
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