Tuesday, October 11, 2011

Soup Week: Tomato Basil Soup

Tomato Basil Soup
serves 6
adapted from allrecipes.com

1 28 oz. Can Crushed Tomatoes
1 11.5 oz. Can Vegetable-Juice Cocktail
1 14.5 oz. Can Chicken Broth
1/2 Teaspoon Italian Seasoning
20 Fresh Basil Leaves
1 Cup Half-And-Half
1/4 Cup Butter or Margarine
Salt and Pepper, To Taste

In a large saucepan, combine tomatoes, vegetable juice, chicken broth and Italian seasoning.  Bring to a boil, cook for 30 minutes.  Remove from heat.  Stir in the basil and using an immersion blender or a blender carefully blend the basil leaves to desired consistency.  Add the cream and butter; return to medium-low heat and stir until butter is melted.  Salt and pepper to taste.  Serve immediately with grilled ham and cheese sandwiches.

This is a stepped up version of regular tomato soup, which I am already a huge fan of.  Add basil and cream and I am a happy little clam.  :)

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