Despite the heat, my mind and body have already decided it is Fall. Like full on FALL. I am asking anybody and everybody I know to go to Hobby Lobby to buy Fall decorations for my house. I am also fighting myself on getting a Pumpkin Spice Latte from Starbucks. How can I drink a pumpkin flavored hot coffee in this weather? It’s just not ok.
Somehow my craving for soups is even stronger than my craving for pumpkin spice lattes and fall decorations. I have a notebook where I keep ideas of recipes I want to make. If you look at it today, it has 11 soups in a row — no joke.
I keep asking Jorge if he will eat soup for dinner yet…and his answer is “NO.” every. single. time. And I always ask back, but what about Creamy Corn & Roasted Poblano Soup?? No! Butternut Squash, Apple & Sage Soup?? No! How about Chicken Pho — your favorite?? No! Ok, ok what about your favorite — Baked Potato Soup with extra bacon? NO! No soup until it’s under 80 degrees!
(Pssst! You can find all my soup recipes right here.)
So I finally said screw you, I’m making soup. Tomato Soup just like at Panera and you can’t have any! Well ladies and gents, guess who ate a big bowl of this amazing tomato soup and a big grilled cheese?? Jorge. The soup naysayer.
This tomato soup is a recipe that has been a long time in the making. I tried using fresh tomatoes, but it was double the time and the flavor wasn’t close enough to the one I love to get at Panera. “Creamy” is in the name, but the soup at Panera is really not all that creamy. So I learned to use only a little half and half. I added a little sugar to cut the acidity of the tomatoes and not too much basil.
Is this the exact same soup you get from Panera? No, probably not exactly. However, it is dang close to it! And bonus? It only takes 30 minutes to make! The next time I make it, I plan on making a triple batch to freeze. That way whenever I am in the mood, I can just pull a bag out from the freezer!