Winter Home Made Tomato Soup 

1 can crushed tomatoes (28 ounces)

1 can tomato-vegetable juice (11.5 ounces)

1 can chicken broth (14.5 ounces)

20 fresh basil leaves, cut into fine strips

1 tablespoon brown sugar

1 teaspoon minced garlic

Salt and pepper to taste

Pinch of dried dill and cayenne pepper

1 cup half and half

2 tablespoons butter

1/2 cup Parmesan cheese, for garnish 

In a large pot mix crushed tomatoes, juice, chicken broth, basil, garlic, dill, and cayenne pepper. Bring to a boil, reduce heat to low and simmer for 30 minutes. Cool slightly and puree in a blender until smooth. Return to the pot and add the half and half and butter. Cook over medium heat until well blended and the butter is melted. Taste and add salt and pepper to taste. Garnish with shredded Parmesan cheese.

Cheese Crisps 

1 cup grated Parmesan Cheese

or

3/4 cup grated Gruyere cheese

1 tablespoon flour

Pinch of pepper 

Preheat oven to 400 degrees. Place parchment paper on a baking sheet. Mix cheese, flour and pepper together. Place a heaping tablespoon of the cheese on the prepared baking sheet and flatten. The cheese should be about 4 inches apart. Bake for 5 minutes. Cool slightly, then remove with a spatula to a rack and let cool. Serve with tomato soup