I'm taking my kitchen paperless (at least as far as non-bound recipes go) so welcome to my cookbook in a blog!

Tuesday, August 16, 2011

Tomato-Basil Soup

4 C (8-10) fresh tomatoes, cored, peeled and chopped, or canned crushed tomatoes
4 C tomato juice or mix of veg/chicken stock

12-14 basil leaves, washed

1 C heavy cream
1 stick butter
salt/pepper

Combine tomatoes and stock in saucepan, simmer 30 minutes.

Remove from heat, add basil, and puree.

Stir in cream, butter, salt/pepper.

Garnish with Parmesan.

*By the way, a 6 lb, 10oz can of tomato puree is perfect for tripling this recipe.  Just fill it once to measure the stock too.

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