Wednesday, September 5, 2007

Tomato-Basil Soup

Many years ago I had a soup similar to this on a cruise ship. This is the closest I could come to that soup. It is very easy, and very yummy. I have found that it is best with cream, and you cannot substitute dried basil for the fresh.

8 to 10 tomatoes, peeled, cored, and chopped
4 cups tomato juice
12 to 14 fresh basil leaves
2 tablespoons butter
salt to taste
¼ teaspoon black pepper
1 cup heavy cream

Combine tomatoes and tomato juice in a saucepan; simmer for 30 minutes. Remove from heat and puree, a little at a time, with basil leaves. Return to saucepan. Stirring constantly over low heat, add cream, butter, salt and pepper.

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