With fall weather in full force I am in total soup mode! Our new house has what I affectionately refer to as the Basil Bush! Seriously the thing produces so much basil that I literally feel like I’m pushing it on any friend that stops by. That includes the UPS man who I’m not sure really appreciates it but hey, I’m sure his truck smells better than everyone else’s. Anyway, seeing that I love soup and have too much basil on my hands, Tomato Basil Soup seemed like a no brainer. This recipe is very easy and sure to leave soup fans out there smiling!
Ingredients: 4 large tomatoes, seeded peeled and diced (don’t worry this is the only labor involved!), 4 cups tomato juice, 12 basil leaves, 1 cup heavy whipping cream, 1/2 cup of butter (1 stick), salt and pepper.
1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves. I like to use a hand immersion blender to puree so I don’t have to remove the liquid from the pot. If you don’t have one a regular blender will do and then return the liquid to the stock pot.
2. Place the pot over medium heat, and stir in the cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not let it boil.
3. Serve with a loaf of crusty french bread!