Homemade tomato soup could taste any better with added cream and poured over some fresh pasta.
What is it with men and the #manflu or the #mancold? I swear… every time my husband (or any guy I’ve known for that matter) gets sick they act like the world is ending.
Apparently manflu is actualy a thing, too. I just googled it and there is it. I mean, it’s on wikipedia so it has to be right.
Hahahaha, so in my current googling. Mancold is also a thing. And there’s even a WebMD article about it. Ok, so I’m not the only one that thinks men greatly over-exaggerate being sick when they get sick.
Anyway, to the moral of this story.
My hubby is currently sick and it’s a little exhausting. When this happens, sometimes it feels like I have 4 kids in the house instead of just three. And with a newborn, it’s even more challenging. He’s down for the count and that means I’m not getting any help with anything. Which means the house is going to shit.
Ya know… whatevs. I’m just gunna roll with it. Eventually he’ll be fine and I won’t be losing my mind trying to keep up with everything myself. But it is, again, exhausting.
In the meantime, I made some soup. Mostly for him because he requested soup for dinner because his stomach cannot currently handle anything else. And some for me because I’ve been meaning to try making tomato soup from scratch and there were a large bunch of tomatoes from the last grocery run in the fridge.
Then added some pasta for the kids. Because they eat anything with pasta.
Creamy Tomato Pasta Soup
- 1 lb pasta cooked
- 3 Tbsp olive oil
- 2 medium yellow onions
- 4 cloves garlic minced
- 4 lbs tomatoes large diced
- 1 tsp granulated sugar
- 1 can tomato paste
- 1/4 cup fresh basil leaves chopped
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
Heat a large stockpot over medium-high heat. Add the olive oil and onions. Cook until just translucent; about 3-4 minutes. Stir in garlic and cook additional 1 minute until garlic is soft.
Add tomatoes, sugar, tomato paste, basil, and chicken broth. Season with salt and pepper, to taste.
Bring to boil, then cover and simmer until tomatoes are very soft, about 1 hour.
Using an immersion blender, puree the tomatoes until they are smooth. Stir in heavy cream and Parmesan cheese and heat through.
To serve, add about handful of pasta to bowl. Ladle soup over top and garnish with extra Parmesan cheese and basil leaves, if desired.