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Friday, September 26, 2008

Rich and Creamy Tomato Basil Soup

This flavorful soup is perfect for using up fresh garden tomatoes and basil, and it is delicious with grilled or broiled sandwiches. Between Austin making dinner suggestions, or friends hoping to make it for their own families, this recipe is requested often. Thanks to Jami, our newest author, for the picture!

4 tomatoes--peeled, seeded, and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream*
1/2 cup butter*
Salt and pepper to taste

Place the tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return to the stock pot (It also works well to puree in the pot if you have a Bamex or hand-held blender). Over medium heat, stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

*If you wish to cut back on the fat, reduce the butter by 1/3 and consider using half and half instead of the heavy whipping cream.

1 comment:

April said...

mmm---that looks so good to me right now.