Tomato Basil Soup


4 cups tomatoes (8 – 10), peeled, cored and chopped or 4 cups canned tomatoes (local)

4 cups unsalted tomato juice

12 to 14 fresh basil leaves, chopped (local)

1 cup whipping cream or low fat evaporated milk (local)

1 stick unsalted butter (local)

salt and pepper to taste

Crusty Bread (optional) (local)


Combine tomatoes and juice in saucepan. Simmer for 20 minutes over medium-low heat. Cool slightly, then place in a blender or food processor. Add basil and process to puree (this will have to be done in batches).

Return mixture to saucepan. Add cream and butter. Stir over low heat until butter and cream are incorporated. Stir in salt and pepper before serving