Tomato Basil Soup
4 cups canned whole tomatoes, with liquid, crushed
2 cups tomato juice
2 cups vegetable or chicken stock
12 – 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1/4 lb (1 stick) unsalted butter
1/4 tsp cracked black pepper
Salt to taste
Combine crushed tomatoes with tomato juice and stock in a large saucepan. Simmer 30 minutes. In blender or food processor, puree mixture in small batches, adding basil leaves as you puree.
Return puree to saucepan. Over low heat, stir in cream and butter. Add salt and pepper. Garnish with basil leaves and serve with your favorite bread.
Serves 8.
2 cups tomato juice
2 cups vegetable or chicken stock
12 – 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1/4 lb (1 stick) unsalted butter
1/4 tsp cracked black pepper
Salt to taste
Combine crushed tomatoes with tomato juice and stock in a large saucepan. Simmer 30 minutes. In blender or food processor, puree mixture in small batches, adding basil leaves as you puree.
Return puree to saucepan. Over low heat, stir in cream and butter. Add salt and pepper. Garnish with basil leaves and serve with your favorite bread.
Serves 8.
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