16 oz. can petite diced tomatoes
10 fresh basil leaves, chifonade (fine shreds)
1/2 small onion, diced finely
1 clove garlic, minced
1/4 medium yellow pepper, diced finely
1/2 c. V8 juice
1 1/2 c. chicken broth
1/4 c. half and half
1 T. cream cheese
1 T. balsamic vinegar
1 T. Worcestershire
1/2 tsp. salt
1/2 tsp. celery salt
In a large sauce pan, saute onion, garlic, pepper and basil in a small amount olive oil. Add tomatoes, V8, broth, balsamic, Worcestershire. Simmer on low heat for a bit. Add half and half and cream cheese. Mix until well combined or until cream cheese is well incorporated. Add salt and celery salt.
Homemade Croutons:
Use whatever bread you have on hand. I used leftover beer bread. Tear bread into pieces. On medium heat, in a small frying pan, warm up 1 cap full of olive oil. Once oil is up to temp, add your bread and lightly season with seasoning of your choice. I used Penzey's horseradish powder, Penzey's Sunny Paris, celery salt and a small dash of rosemary. Saute bread until golden brown on both sides.
Sprinkle your bowl of soup with some croutons. Or serve with grilled cheese.
