Tomato Basil Soup

  • 4 cups fresh tomatoes − peeled, cored and chopped
  • 4 cups good chicken stock
  • 10 (about) fresh basil leaves
  • 1 cup heavy cream
  • 1/4 pound unsalted butter
  • salt and pepper to taste
  • Combine tomatoes and stock in saucepan. Simmer 30 minutes. 
  • Puree,along with the basil leaves, in small batches, in a blender or food processor. 
  • Return to saucepan and add cream and butter, while stirring over low heat. 
  • Garnish with extra basil leaves and serve with your favorite bread.

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