Tomato Soup
Servings: 8
Calories: 237kcal
Ingredients
- 4 cups tomatoes peeled, cored and chopped, or 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice
- 12 - 14 washed fresh basil leaves plus additional for garnish, chopped
- 1 cup whipping cream
- 1/2 cup sweet unsalted butter, softened
- Salt to taste
- 1/4 teaspoon cracked black pepper
- Crusty bread optional
Instructions
- Combine tomatoes and juice in a saucepan. Simmer for 30 minutes over
- medium-low heat. Cool slightly, then place in a blender or food
- processor. Add basil and process to puree; this will have to be done in
- batches.
- Return mixture to saucepan. Add cream and butter. Stir over low heat
- until butter and cream are incorporated. Stir in salt and pepper before
- serving. Garnish with more fresh basil and serve with fresh, crusty
- bread. Makes 8 servings.
Notes
Notes: When I don't have fresh basil I use 1 Tablespoon dried. When making this soup for my family for a quick meal I often use half and half in place of the heavy cream and cut back on the butter. It is still yummy, but the real thing is divine!
Nutrition
Calories: 237kcal