My favorite comfort food! This is a great quick soup you can make from all the tomatoes you canned this year. I use a ton of basil from my ever-growing basil plant that doesn’t know the season has ended.
28 oz can of diced tomatoes
28 oz can of crushed tomatoes
8 oz cream cheese
1 cube salt-free herb bouillon
1/2 cup water
2 tsp dried thyme
salt and pepper to taste
handfuls of chopped fresh basil
Put all of the ingredients in a large stock pot reserving half of the chopped basil. Cover and simmer, stirring occasionally until cream cheese is uniformly melted through. I let this soup simmer 15-20 minutes. Add the remaining basil and stir through. The basil will turn bright green and look lovely in this soup. Serve!
This can also be placed in a crock pot with an additional 1/2 cup of water. Set to low and let simmer for no more than 3 hours.