I know, I know, it’s summer. Why would I be posting a soup recipe? I have my reasons. Have any of you had a summer cold?
Last week I came down with a horrendous, vicious summer cold that kicked my ASS; I haven’t been that sick in a very long time. It was a typical coughing all night, throat on fire, severe fatigue, head pounding, body aching nasty ass full-on snot fest. When I say I was miserable – I’m NOT even kidding. The CDC needs to implement a damn vaccine for f’ing summer colds; the FSC Vaccine.
“Keep hydrated” everybody kept saying. Seriously? I couldn’t tolerate drinking a damn thing. I barely wanted to drink or eat, but I did crave this tomato soup. Not just any regular tomato soup, but I wanted sherried tomato basil soup.
Sometimes I have to be difficult.
So, on day #2 of this bitch of an illness I made it for myself (my husband would have but he was working and I was hell bent that I was going to have this soup). I made this soup a year or so before, didn’t write it down, and tried to recreate it to the best of my memory. Thankfully my memory decided to be awesome. I’m sure it felt sorry for me because I was sick as hell.
It felt SO GOOD on my throat and tasted so good I ate it until I couldn’t breathe. I love most any tomato soup, especially tomato basil, but sherry puts it in a league of its own. Oh, how I love sherry.
Now, any good tomato soup fan knows that the soup alone doesn’t cut it. No. You have to have a top-notch grilled cheese to dip in it.