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Creamy Tomato Basil Soup




Source of Recipe


Elizabeth H.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3960.1

List of Ingredients




1 28 oz can chopped, drained tomatoes or 12 Roma tomatoes
3 cups tomato juice
2 cups chicken stock
15 fresh basil leaves
1 1/2 cups heavy whipping cream
1 1/2 sticks unsalted butter, cut in chunks
1/2 tsp salt
1/2 tsp course ground pepper
Freshly grated parmesan cheese (optional)

Recipe



If using Roma tomatoes, they must be peeled (To peel tomatoes, drop them in water that has come to a boil. Remove from water after 2-3 mins and they should peel
easily).

Combine tomatoes, tomato juice and chicken stock in a large saucepan. Simmer 30 mins. Add basil.

Slightly cool and transfer in batches to food processor or blender. Process until smooth. Don't get batch too large or the pressure will cause the processed soup to leak out the lid.

Return to saucepan over low heat. Whisk in cream, butter, salt and pepper. Whisk until butter is melted and soup is thoroughly heated.

Garnish with freshly grated Parmesan.

This can be make 1 to 2 days ahead.

NOTES: I used 15 tomatoes from the garden that were not Roma and they were bigger than Romas. They worked just fine. I also added about 2 tbls of dried basil and some extra pepper. The extra tomatoes diluted it somewhat so I flavored it up more! It was delicious!