Tomato Basil Soup
- Tomato Basil Soup
- A Rich Creamy Perfection. This is the soup to have on the coolest of Fall days when the leaves are changing and on the coldest of winter days when the Sun just will not shine.
- Course
Servings | Prep Time | Cook Time |
8 sevings | 30 minutes | 50 minutes |
Ingredients
- 4 cups (8-10) Tomatoes canned whole tomatoes, crushed
- 4 cups tomatoes juice or mixture of tomato juice and Chicken stock I use a mixture (1/3 tom. 2/3 chk.)
- 12-14 basil leaves fresh, washed more for garnish
- 1 cup heavy cream (whipping)
- 1/4 lb. (1 stick) Butter
- 1/4 tsp. cracked Black pepper
Servings: sevings
Instructions
- Combine tomatoes, juice (mixture) in a small stock pot.
- Simmer 30 minutes. Let cool slightly.
- Puree, along with the basil leaves, in small batches, in a food processor.
- Return to stock pot and add cream and butter (cut into pieces), while stirring, over low heat until cream and butter are incorporated. I let mine simmer on a low heat for an hour or two, stirring occasionally. This makes the soup a little thicker and helps all of the flavors blend together. it is not required if you are in a hurry.
- This soups is great with French Bread and my children even eat it over Penne pasta.