Prep 15 mins
Cook 40 mins
Lovely soup with substance. Literally! Not "brothy" but rich... and probably not heathy either. I won't tell if you won't!
- 9 tomatoes, peeled, cored and chopped (about 4 cups, or the equivalent in canned tomatoes, crushed)
- 2 cups tomato juice (V8)
- 2 cups chicken stock
- 5 tablespoons fresh basil leaves, cleaned
- 1⁄2 pint heavy cream (1 cup)
- 1⁄4 cup unsalted butter
- salt and pepper
- parmesan cheese (grated, to garnish)
- Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
- Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
- Return to low heat and stir while adding cream and butter.
- Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!
Yummy!! My husband and my teenage boys all loved it. Used can tomatoes and followed directions as written. Served with grilled cheese...mmm mmm good!
Used canned tomatoes, some dried basil and added a small pinch of red pepper flakes for a little heat. The parm added just the right amount of salt. Was a great addition to kicked grilled cheese sandwiches.
Rally liked it. I essentially doubled it, subbing some of the tomatoes for juice since I had a huge can of juice to use. Also used about 9 1/2 t of dried basil, as I found a chart that suggested 1 T fresh basil = 1 t dried, but I might use a tad bit less next time. Also liked the parmesan addition as it gave a bit of substance. I think a bit of sweet sausage may be a nice optional addition for next time.