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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Lovely soup with substance. Literally! Not brothy but rich... and probably not heathy either. I won't tell if you won't! Ingredients:
9 tomatoes, peeled, cored and chopped (about 4 cups, or the equivalent in canned tomatoes, crushed) |
2 cups tomato juice (v8) |
2 cups chicken stock |
5 tablespoons fresh basil leaves, cleaned |
1/2 pint heavy cream (1 cup) |
1/4 cup unsalted butter |
salt and pepper |
parmesan cheese (grated, to garnish) |
Directions:
1. Simmer tomatoes, vegetable/tomato juice and stock in saucepan for 30 minutes.
2. Remove from heat and puree with the basil leaves using one of those handy dandy immersion blenders right in the cooking pan.
3. Return to low heat and stir while adding cream and butter.
4. Sprinkle each serving with grated parmesan and basil leaves. I like to float toasted fresh garlic-parmesan croutons!
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