Tomato Basil Soup
- 4 cups (8-10) tomatoes, peeled, cored and chopped or 4 cups canned whole tomatoes, crushed (I prefer crushed it's just easier for me)
- 4 cups tomato juice
- 12-14 fresh washed basil leaves (I tend to prefer an extra handful of basil leaves but everyone has their own tastes. I would try it out a few times and figure what you like.)
- 1 cup heavy (whipping) cream
- 1/2 c (1 stick) sweet, unsalted butter
- Salt to taste
- 1/4 teaspoon cracked black pepper (I will alternately use black and white pepper. My daughter doesn't like pepper so I use the white to sneak the flavor in there without her throwing a fit. She loves the soup when she doesn't see the black flecks.)
How to:
1. Combine tomatoes, juice (or juice-stock mixture) in a saucepan.
2. Simmer 30 minutes. Let cool slightly.
3. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those hand-held food blenders).
4. Return to saucepan and add cream and butter, while stirring, over low heat until cream and butter are incorporated. Garnish with basil leaves and serve with your favorite warm bread.
The soup will look a bit different than the original but that's because of the non fat half and half and the margarine. If you want to use butter instead of margarine that's fine. I don't think that butter is going to kill you unless you're on a doctor ordered diet. It still tastes good though.
Tomato Basil Soup Lite
- 4 cups (8-10) tomatoes, peeled, cored and chopped or 4 cups canned whole tomatoes, crushed (I prefer crushed it's just easier for me)
- 4 cups tomato juice or V8 juice the extra vitamins are nice
- 12-14 fresh washed basil leaves (I tend to prefer an extra handful of basil leaves but everyone has their own tastes. I would try it out a few times and figure what you like.)
- 1 cup fat free half and half
- 1/2 c margarine
- Salt to taste
- 1/4 teaspoon cracked black pepper (I will alternately use black and white pepper. My daughter doesn't like pepper so I use the white to sneak the flavor in there without her throwing a fit. She loves the soup when she doesn't see the black flecks.)
How to:
1. Combine tomatoes, juice (or juice-stock mixture) in a saucepan.
2. Simmer 30 minutes. Let cool slightly.
3. Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those hand-held food blenders).
4. Return to saucepan and add cream and butter, while stirring, over low heat until cream and butter are incorporated. Garnish with basil leaves and serve with your favorite warm bread.
