Tomato Basil Soup


4 cups (8-10) tomatoes, peeled, cored and chopped or 4 cups canned whole tomatoes, crushed.
4 cups tomato juice.
12-14 fresh, washed basil leaves.
1 cup heavy (whipping) cream
1/4 lb (1 stick) sweet, unsalted butter.
1/4 teaspoon cracked black pepper.
Crusty bread


1. Combine tomatoes and juice in a saucepan.
2. Simmer 30 minutes. Let cool slightly.
3. Puree, along with the basil leaves, in small batches, in blender, food processor or hand-held food blenders.
4. Return to saucepan and add cream and butter, while stirring, over low heat until cream and butter are incorporated. Garnish with basil leaves and serve with your favorite warm bread.


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