Prep 5 mins
Cook 40 mins
I make this full fat version of tomato basil soup for special occasions (ie this past Valentines Day). It is super easy to make, and the left overs feed me and my husband for lunch for the rest of the week! I found this recipe on all recipes, and the woman says that it is much better with the heavy cream and butter. It probably is some better, but I make a low fat version for our "every day tomato basil soup". You can use extra tomatoes and reserve them from the blending step so that you have some chunks of tomato in your soup.
- 4 roma tomatoes, peeled seeded, and diced
- 4 cups tomato juice
- 15 -20 leaves fresh basil
- 1 cup heavy whipping cream
- 1⁄2 cup butter
- fresh grated parmesan cheese (to garnish)
- Place tomatoes and juice in a stock pot. Cover and simmer for 30 minutes
- Puree tomatoes, juice, and basil and return to stock pot (immersion blender works great here)
- Put the pot over medium heat and stir in the cream and butter.
- Season with salt and pepper to taste.
- Serve with freshly grated parmesean cheese.
So easy, So rich, So yummy! I made half the amount using only home canned summer grown crushed tomatoes. No juice or winter bought ones. I did saute 3 cloves of minced garlic then added the tomatoes. I felt very guilty adding 1/4 cup butter so I did cut that in half and didn't miss the other half. A nice cracking of fresh cracked black pepper.
Thanks for the yummy goodness.
Definitely not one of the healthiest of tomato soups, but it is so flavorful & so satisfying, that it IS worth making from time to time, so I'm keepin' it around! Thanks for sharing it! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]