La Madeleine’s Tomato Basil Soup Recipe
Serves 8
- 4 cups (8-10) tomatoes, peeled, cored and chopped
OR
- 4 cups of canned whole tomatoes crushed
- 4 cups of tomato juice
OR
- part tomato juice and part vegetable chicken stock.
- 12 – 14 washed fresh basil leaves
- 1 cup heavy cream
- ¼ lb sweet unsalted butter
- Salt to taste
- ¼ teaspoon 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 of food processor.
Return to saucepan and add cream and butter, while stirring over low heat.
Garnish basil leaves and serve with your favorite bread.
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