Tomato Basil Soup

This soup is amazing.

It shouldn't be. The adage "Simplest is Best" rarely applies to cooking. Simple recipes tend to become complex when I'm around as I try and season them up...change this and that. But this. This.

A six ingredient soup that is almost to die for? Yep. It's for real.

It's so easy that it feels like you have to be missing something. I probably looked at the recipe at least two dozen times just to be sure that I hadn't left something (or several somethings) out.

Tomato Basil Soup
Recipe and photos by Busy Nothings. Original recipe on Allrecipes
3 (28 oz) cans crushed tomatoes
2 3/4 C chicken broth
1/8 C dried basil
3 T sugar
1 1/2 C heavy whipping cream
2/3 C butter

In a large saucepan, bring the tomatoes and the chicken broth to a boil. Reduce heat, cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low and stir in whipping cream* and butter. Cook until the butter is melted. Serve with crusty rolls and ENJOY!

*I added the cream veeeeerrry slowly, especially at first to avoid curdling. Turns out I didn't have a problem with it at all. But please do NOT boil the soup once the cream has been added as it will more than likely curdle...which is no fun.