Tomato Basil Soup

July 26th, 2012 § 0 comments

This is so great with a crisp, green veggie salad.  Add a loaf of french bread and you have a hearty winter meal.  (Or, we have it in the summer, when our tomato plants are producing well.)

 

INGREDIENTS:

2 Large Cans of diced Tomatoes (Or canned tomatoes from the garden)  About 5 cups of cooked tomatoes with their juices.

About 18 Leaves of Fresh Basil

1 Stick Butter

2/3 cup heavy cream

Cracked black pepper

In a saucepot, heat tomatoes and basil over medium heat until basil is wilted.  Remove from heat and pour tomatoes and basil into a blender.  Blend until pureed.

Pour contents of blender back into the saucepan and cook over medium low heat.  Chop butter and add to pot.  Stir until butter is melted.

Add cream.  Stir until well blended.  Cook over low heat for about five minutes.  Pour into serving bowls and sprinkle with cracked pepper.

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