Tuesday, November 16, 2010

Tasty Tuesday: Cream of Tomato Basil Soup

Continuing with the soup-themed November, this week's recipe comes from my friend Kathryn and is rumored to be inspired by la Madeleine's delicious soup.

You'll Need:
4 cups tomatoes, cored, peeled and chopped or canned
whole tomatoes
4 cups tomato juice (or part vegetable or part chicken
stock)
12-14 basil leaves, washed fresh
1 cup heavy cream
1/4 lb sweet unsalted butter
1/4 teaspoon cracked black pepper
salt
lemon juice (optional)


To Do:
1. Combine tomatoes, juice, and/or stock in saucepan.
2. Simmer 30 minutes
3. Puree, along with basil leaves, in food processor
or by hand held food blender. Return to saucepan and
add cream and butter, while stirring over low heat.
Garnish with basil leaves and serve with your favorite
bread.

I suggest using half tomato juice, half chicken stock instead of only tomato juice; I feel like all juice makes the soup taste more like tomato juice rather than tomato soup.

Enjoy!

Seen here with the newly retired Molly.
If you're looking for another beautiful half-apron, check out Kyra!

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