Semi-Homemade Tomato Soup

I had the most amazing weekend in the Windy City with the boy this past weekend! We went out with some great friends, had a special date night and he even took me to an indoor farmers' market!! We did, of course, eat out quite a bit but I surprised myself by sticking to healthier choices. Salads, fish, egg whites, fruit, veggies all played large roles in my meals but I still snuck in a few treats (wine and chocolate of course ;) ) and tried to practice portion control.

One thing we did want to try for our one home-cooked meal was an easy bread recipe found in the NY Times that MB actually sent to me!

 Seriously, you mix the simple ingredients, let it sit about a day, and bake! No heavy kneading. No special ingredients. No major baking instructions. No precise measuring. AND it tasted great! We got some delicious cheese from the market as well as a jar of tomato soup that was good on it's own but needed a little jazz. Who doesn't love grilled cheese and tomato soup??

Ingredients:

• 16oz jar prepared tomato soup (we used Tomato Mountain)
• 14oz can diced tomatoes, drained
• 1 large shallot, chopped
• 1/2 cup Half 'n Half, warmed (can also use fat free half&half or lowfat milk)
• 1T olive oil
• 1 bunch fresh basil, chopped
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Red pepper flakes, to taste

Heat olive oil in a medium sized saucepan over medium-low heat, add chopped shallots and cook a few minutes until softened and slightly translucent. Add tomato soup, half & half, tomatoes, spices and stir. Turn up heat to medium high until soup begins to boil then lower to a simmer for about 10-15 minutes stirring occasionally. Add basil and cook a few minutes more to heat through. Perfect on a cold winter night!