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Tomato-Basil Soup


Thursday, January 01, 2004
8 servings
4 cups Tomatoes (8-10),peeled,cored and chopped
4 cups tomato juice
12 Fresh basil leaves,washed
1 cup Heavy cream
1/4 lb Sweet unsalted butter

Salt to taste
1/4 tsp Cracked black pepper
Combine tomatoes, juice and/or stock in saucepan.
Simmer 30 minutes. Puree, along with the basil leaves,in small batches, in blender or food processor.

Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves andserve with your favorite bread.
Nutrition Facts:
James Aydelott
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