Tomato-Basil Soup
4 cups Fresh tomatoes chopped
4 cups tomato juice (or low sodium
en broth)
12-14 each fresh basil leaves (can use more, depending on personal taste)
1 cup onion diced
1 teaspoon garlic (fresh only)
1 cup heavy whipping cream
1 stick unsalted butter, cubed
to taste Salt & Cracked Black Pepper
Method:
1. In a heavy gauge soup pot, sauté onions until translucent. Add garlic and cook for 1 minute. (do not burn the garlic)
2. Add the tomatoes, tomato juice and basil leaves. Bring to a simmer for 10 - 15 minutes.
3. Remove from heat and allow to
slightly.
4. Blend tomato soup in blender. (be careful, liquid will be very hot)
5. Return to stove, add heavy cream and bring to a simmer. (careful not to allow the cream to boil over)
6. Whisk in the whole butter and adjust seasonings with salt and pepper.
7. Serve with crusty bread. (French or Sourdough bread is the best)
Makes 8 Servings
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