nytxn
Senior Cook
Ron's version of Tomato Basil soup
This one is so easy...
Ingredients:
One large bunch of fresh Basil (washed)
About a tablespoon of chopped oregano (dried or fresh)
Two or three large cloves of crushed garlic
One large bottle of Campbell's Tomato Juice (about a half gallon?)
Half a stick of butter
Half cup of heavy cream (you can use half and half or whole milk if you prefer)
Salt and pepper to taste
Directions:
Finely chop the basil and set aside
Melt the butter in a large pot and add the crushed garlic over medium high heat until butter is golden brown.
Since the butter will be very hot, SLOWLY pour the tomato juice into the pot, and bring it up to slow boil over medium low heat.
If the oregano you have is dried, put it in the soup now.
When the soup begins to boil, stir in the cream and remove soup from heat.
Stir in the finely chopped basil and let it sit for about 5 minutes.
Salt and pepper to taste.
I use tomato juice because a lot of it is relatively cheap, and plus, I just like the smoothness it brings to the soup.
I tried using crushed tomatoes, and it just doesn't work for me, and the store bought tomato soups just don't do it for me either.
This one is so easy...
Ingredients:
One large bunch of fresh Basil (washed)
About a tablespoon of chopped oregano (dried or fresh)
Two or three large cloves of crushed garlic
One large bottle of Campbell's Tomato Juice (about a half gallon?)
Half a stick of butter
Half cup of heavy cream (you can use half and half or whole milk if you prefer)
Salt and pepper to taste
Directions:
Finely chop the basil and set aside
Melt the butter in a large pot and add the crushed garlic over medium high heat until butter is golden brown.
Since the butter will be very hot, SLOWLY pour the tomato juice into the pot, and bring it up to slow boil over medium low heat.
If the oregano you have is dried, put it in the soup now.
When the soup begins to boil, stir in the cream and remove soup from heat.
Stir in the finely chopped basil and let it sit for about 5 minutes.
Salt and pepper to taste.
I use tomato juice because a lot of it is relatively cheap, and plus, I just like the smoothness it brings to the soup.
I tried using crushed tomatoes, and it just doesn't work for me, and the store bought tomato soups just don't do it for me either.
