Soup Weather

Tomatoes.
I was never a fan.
I always tried to be, but no way no how, no matter how much I tried, I hated them.
Until this happened.

Trev's turkey burgers. Filled with spinach, feta and garlic. how could you go wrong? Then the guy went and wrecked it by putting a big fat tomato on top. 
You KNOW I hate tomatoes.
JUST TRY IT, he said.

Unhappily, I agreed, and then magic happened. That stupid, slimy, red, fruit-vegetable thing MADE the whole burger. It was SOooo good! So I do have to give a huge shoutout to my guy for somehow getting me to love tomatoes....I even just eat them with avocado now, how gross is that, I tell my 3 year ago self...

I was thinking one day how even when I hated tomatoes, I still loved Bonfire's tomato basil soup, there were no chunky tomatoes, it was all basically pureed, so I decided to make my own.

But this time, chunky tomatoes allowed.

I've played around with the recipe every time but I've finally perfected it for all of you. I will also have you know that the first time I made it I was unaware that Trev HATES tomato soup. Imagine his delight when he came home to grilled cheese and tomato soup. He had ONE bite and told me he hates tomato soup, but that MINE was delicious!

*Let's pause for a brief clap session*

I was trying to think of a name, a combo of tomato, basil and my nickname, em dizzle of course. Thus became Tomazzil soup.

 So here it is:

 

 

Tomazzil Soup

2 large Hot House tomatoes, big slices
2 roma tomatoes, diced
1 can stewed tomatoes
2 cans market pantry italian diced tomatoes (use juice from 1 of the cans, dump the other)
1 small can tomato paste
1/4 cup parm cheese
1/2 block nefchuetel cream cheese
4 cups chicken stock
1 tablespoon basil
Olive Oil
4-6 cloves garlic

Coat bottom of stock pot with olive oil. Lightly brown garlic. Add all of the fresh tomato, simmer for 5 minutes. I mash them little by little as I make the soup. Mix in canned tomatoes and tomato paste to thicken. Pour in the chicken stock and basil. Let soup simmer 25-30 minutes. Add the parm and cream cheese. Mix together until cream cheese is fully "melted." Top with parm cheese and a sprinkle of basil before serving. 

And there you have it, the gloriousness that is Tomazzil soup.

Happy Cooking!! :-)