Chunky Tomato Soup

I love all things soup, but I like them better when there is substance to them. Where you have chunky bites and its not all broth. Here is my take on tomato soup. It is on the thin side (which was my fiance's complaint), but the flavor makes up for the consistency. Pair this hearty soup with a grilled cheese made with sourdough bread and munster cheese... Heaven! This soup takes less than 30 mins to make and no one will ever believe you didn't spend hours making it!

What you will need:

Large dutch oven (or large sauce pot)

Knife / Cutting board

Long handled spoon

Can opener

Measuring cup

Tablespoon

Ingredients:

1 lb. mild Italian sausage

1 lb. spicy Italian sausage (can use all mild or spicy-your preference)

1/2 large yellow onion (chopped)

3 Tablespoons butter

2 cans petite diced tomatoes (14.5 oz each)

46 oz tomato juice

5 Tablespoons sugar (dont judge! Its to cut acicidty)

2 Tablespoons chicken base (I love Knorr powder)

1-2 cups of heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped parsley

Fresh ground pepper to taste

Directions:

1. In pot over med heat, start browning the Italian sausage. Break up the sausage as much as you want. (I like to keep it a little chunky)

2. While sausage is cooking dice the onion.

3. When the sausage is 3/4 of the way cooked, add the onion and the butter.

4. One sausage is cooked through and the onions are transclucent, add the cans of tomatoes, and the tomato juice. (tip: add the juice slowly so it doesnt splash around your kitchen!)

5. Stir together.

6. Add the 5 Tbsp of sugar (this can be ajusted for your liking, but 5 was perfect for us)

7. Add the chicken base and pepper.

8. Heat to almost a boil (you will see little bubbles starting), then turn off the heat.

9. Stir in Heavy cream, and the basil and parsley.

TIP: To finely chop the basil (or any leafy herb), stack them on top of each other. Then roll them tightly together. And run your knife back and forth over them to get a nice chiffonade (long thin strips). From there its easy to just do a rough chop for finer chopped herbs.