I love tomato soup! It is a comfort food to me... growing up, we ate it (along with a grilled cheese sandwich) almost every Sunday afternoon in the fall and winter. But since I've tried to stop cooking with canned soups, I haven't had it in forever! So when Girl Talk blog gave this easy recipe for Tomato Basil soup, I jumped at the chance to try it! I have to admit that I didn't have all the ingredients on hand, so I kind of took the idea and ran with it. (For example, I didn't have any heavy cream, so I used a combination of our whole milk and cream cheese :). I also sprinkled parmesan cheese on top. Oh, it was so good!
La Madeline's Tomato Basil Soup4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream
1 stick (1/4 lb) of sweet unsalted butter
Salt to taste
¼ teaspoon cracked black pepper
Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor. Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.