Constance
Master Chef
Tomato Basil Soup
Ingredients:
8 to 10 tomatoes, peeled, cored and chopped, or 4 c canned crushed
tomatoes
4 c tomato juice or part tomato juice, part chicken or vegetable stock
12 to 14 fresh basil leaves
1 c heavy cream
1/2 c (1 stick) unsalted butter, softened
Salt and pepper to taste
Directions:
Over medium heat, combine tomatoes and juice in a large saucepan and
simmer for 30 minutes. In a food processor, combine tomato mixture and
basil leaves in several small batches and process until smooth. Return
blended mixture to saucepan over low heat. Stir in cream and butter,
then season with salt and pepper. Continue stirring over low heat
until soup is heated through. Serves 8.
Ingredients:
8 to 10 tomatoes, peeled, cored and chopped, or 4 c canned crushed
tomatoes
4 c tomato juice or part tomato juice, part chicken or vegetable stock
12 to 14 fresh basil leaves
1 c heavy cream
1/2 c (1 stick) unsalted butter, softened
Salt and pepper to taste
Directions:
Over medium heat, combine tomatoes and juice in a large saucepan and
simmer for 30 minutes. In a food processor, combine tomato mixture and
basil leaves in several small batches and process until smooth. Return
blended mixture to saucepan over low heat. Stir in cream and butter,
then season with salt and pepper. Continue stirring over low heat
until soup is heated through. Serves 8.