Saturday, November 6, 2010

Creamy Tomato Basil Soup

I got this recipe from my Baylor friend - Belinda. She made it for us on a girl's weekend and we all loved it. I have since made it numerous times - for family, teacher conferences, etc. We like it with any yummy bread - beer bread, foccacia bread or just oyster crackers. I have to say I don't really enjoy tomato soup and I LOVE this soup!


Tomato Basil Soup

32 oz can chicken broth
46 oz. tomato juice
2 medium cans of petite diced tomatoes
1 small container of basil leaves - 20 leaves or so
1 quart heavy cream
1 stick butter
salt/pepper

Puree one of the diced tomatoes with the basil. Sometimes I puree it all - just depends on what texture you like.  Combine tomatoes, broth, juice in large pan over medium high heat. Brign to a gentle boil and reduce heat simmering 30 minutes. Add cream, butter, salt and pepper. Continue stirring over low heat until ready to serve.

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