This soup is rich, creamy, and super easy! A yummy, fattening comfort meal ideal for cozy nights in.

Prep Time: 10 minutes | Total Time: 35 - 40 minutes | Yield: 4 servings

“The bedroom door creaked open, and Charlie looked up, seeing Lina’s familiar figure silhouetted in the doorway. She came to his side, balancing a tray stacked with food that instantly filled the room with the rich, warm smell of melted cheese and buttered bread. Smiling, she set it down carefully on the vast rise of his belly, steadying the tray with one hand as she leaned in to give his belly a gentle pat, her other hand coming up to press a kiss to his cheek. “Here you go, baby,” she murmured, with a lingering look that held a touch of pride.

Charlie smiled back, still too full from his last meal to say much but eager to start on his second lunch. He shifted slightly, feeling the bed beneath him dip and mold to his weight. His belly, thick and heavy, pressed against his thighs, a fleshy mass that seemed to grow heavier each day. Lina lingered a moment longer, adjusting the tray so it sat securely on his soft, pillowy middle. “Call me if you need anything else,” she said sweetly, before heading back out of the room, leaving him alone with the three thick, golden-brown grilled cheese sandwiches, each one dripping with melted cheese, stacked next to a steaming bowl of tomato soup, thick and fragrant. Lina had even left a pat of butter melting on the top of the soup, its sheen glistening invitingly.

Charlie picked up the first sandwich and took a bite, closing his eyes at the immediate rush of flavor. The cheese was gooey and rich, almost overwhelming, and the bread was perfectly crisped, buttered on both sides. He dipped the sandwich into the bowl, swirling it in the creamy soup before taking another big bite. His stomach, already softened by Lina’s cooking and his sedentary lifestyle, groaned in satisfaction as the food settled into it, adding to the pleasant, familiar weight of fullness.”

From ‘Because I Can - Part 4’

Ingredients

4 tablespoons butter
1 medium onion, diced
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 can (14.5 ounces) diced tomatoes
1 cup chicken or vegetable broth
1/4 cup fresh basil, chopped (plus more for garnish)
1 1/2 cups heavy cream
1/4 cup grated Parmesan cheese (plus more for topping)
1 teaspoon sugar (optional, to balance acidity)
Salt and pepper, to taste

Directions

In a large pot, melt the butter over medium heat. Add the diced onion and cook for about 5 minutes until softened. Add the garlic and sauté for another 1-2 minutes until fragrant.
Stir in the crushed and diced tomatoes, the broth, and chopped basil. Bring the mixture to a simmer and cook for 10-15 minutes to allow the flavors to meld.
For a smoother texture, use an immersion blender directly in the pot or carefully transfer your soup to a blender and blend in batches. Be cautious with hot liquids.
Return your soup to the pot and lower the heat to medium-low. Stir in the heavy cream and Parmesan cheese. Add sugar if desired to balance the acidity (taste your soup along the way), and season with salt, pepper, and red pepper flakes to taste.
Ladle the soup into a bowl and top with fresh chopped basil leaves and extra Parmesan or even a swirl of heavy cream for added richness. Enjoy!

Notes

Tomato Choices: Using both crushed and diced tomatoes creates a well-rounded flavor and texture. For an extra depth, fire-roasted tomatoes can add a slight smokiness to the soup.

Blending Tip: For a silky texture, an immersion blender works best. If using a regular blender, allow the soup to cool slightly before blending in batches to avoid splattering hot soup. If you prefer a chunkier soup, you can skip this step altogether.

Seasoning & Sugar: Taste the soup before adding sugar, as some canned tomatoes are naturally sweeter than others. Consider adding a pinch of crushed red pepper flakes, Italian seasoning, or smoked paprika for extra depth. If you’d like an even stronger basil flavor, simmer a few sprigs with the soup, then remove before serving.

Make it a Meal: This soup is perfect with a warm grilled cheese, heavy panini or melt, or a garlic-butter baguette for a full, comforting meal. You could also top it with croutons for added crunch.

Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to maintain the creamy texture.