4cupstomatoespeeled, cored, and chopped, or 4 cups canned chopped tomatoes
4cupstomato juice
12fresh basil leavesplus extra for garnish
4ouncesunsalted butter
1cupheavy cream
saltto taste
freshly ground black pepperto taste
Instructions
Place the tomatoes, tomato juice, and basil in a soup pot or large saucepan. Bring the mixture to a boil. Then reduce the heat and simmer for 30 minutes.
Add the butter and heavy cream. Stir and cook until the butter is melted.
Puree the soup in small batches in a blender or food processor, or use a hand-held immersion blender to puree the soup in the pot.
Return the soup to the pot and bring to a simmer.
Add salt and pepper to taste.
Garnish the soup with basil leaves, and serve it with your favorite bread.
Video
Recipe Tips
Soup VariationsYou can substitute the 4 cups of tomato juice with vegetable stock, and/or chicken stock if desired. Here are my recommended variations.
2 cups tomato juice and 2 cups of chicken stock - I personally think the flavor is more well-rounded this way.
2 cups tomato juice and 2 cups of vegetable stock - perfect for when you want the soup vegetarian and not vegan.
Swapping out all of the tomato juice takes away from the tomato flavor of the soup. I typically make the soup with all tomato juice, or half tomato juice, and half chicken stock.Excerpted from an article by Beverly Bundy of the Fort Worth Star-Telegram around May 20, 1994.