Wednesday, March 18, 2009

Rich and Creamy Tomato Basil Soup

This original recipe called for a stick of butter but I tried to make it slightly healthier by only using 1/2 stick.  James was getting bored eating it with a spoon, so Mark gave him a straw and he sucked the bowl dry!

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

Place 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 the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

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