Tomato Basil Soup

8 to 10 tomatoes, peeled, cored, and chopped, or 4 cups canned whole tomatoes, crushed
4 cups tomato juice or part tomato juice and part vegetable or chicken stock
12 to 14 fresh basil leaves, plus more for garnish
1 cup heavy cream
1 stick butter, softened
salt to taste
black pepper to taste
garlic to taste
handful of parmesan cheese

Combine tomatoes and juice in a large saucepan over medium heat. Simmer 30 minutes. In a blender combine tomato mixture and basil leaves. Blend until smooth.

Return blended mixture to saucepan and place over low heat. Stir in cream and butter, then season with salt, pepper, and garlic. Continue stirring over low heat until heated through. Add a handful of grated parmesan cheese.

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