Saturday, February 12, 2011

Rich and Creamy Tomato Basil Soup

I made this amazing recipe last night and am thrilled it turned out so good!  
It's also delicious with a pastry puff added on top. 
Now I don't have to go to my favorite Italian restaurant for my favorite soup!!

4 tomatoes, seeded and diced (if you don't use the freshest tomatoes it is best to use 2 cans of diced tomatoes)
4 c. tomato juice
14 leaves of fresh basil
1 c. heavy whipping cream
1/2 c. butter
salt and pepper to taste

Place tomatoes and tomato juice in a stock pot over medium heat.  Simmer for 30 minutes.  Puree the tomatoe mixture along with the basil leaves, and return the puree to the stock pot.  Place the pot over medium heat, and stir in the heavy cream and butter.  Season with salt and pepper.  Heat, stirring until the butter is melted.  Do not boil.

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