Does it really get any better? Today’s post is a quickie, sorry for that…but I hope you’ll forgive me when I give you this recipe.

Tomato Basil Soup

  • 4 cups fresh tomatoes, chopped or 4 cups canned whole tomatoes (or a mixture)
  • 4 cups tomato juice (or part vegetable or part chicken stock)
  • 12 -14 basil leaves, fresh
  • 1 cup half and half (I’ve used fat free before)
  • 4 tbs butter or part light butter substitute (optional)
  • salt
  • black pepper
Combine tomatoes and juice (or stock) in a pot and simmer for 30 minutes. Add basil and puree with an immersion blender (or use a regular blender or food processor). Stir in half and half and butter, and season with salt and pepper to taste.
I served these in Cheddar bread bowls from Artisan Bread, I highly recommend this book!!

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