Thursday, January 6, 2011

Basil Tomato Soup

Ever find one of those recipes that you can't wait to share with everybody?  One that is just so screamin' yummy that you feel like you could make it every night for a week, and you'd still be excited to eat it on day seven?  Yes ma'am!  That's what this recipe is for me.  It has the flavor, the texture, the flavor (yes, I'm aware I mentioned "flavor" twice...it's that good people!)  And it has the diversity to easily play with it and make it many different soups - add rice, maybe some bell pepper, chicken, etc.  I love recipes like that.  And the best part, it's a comfort food.  I'm totally contemplating scrapping my dinner plans tonight to make this again!!  Enjoy =)
(photo courtesy of TOH)
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 can (14-1/2 ounces) chicken broth
  • 18 to 20 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • 1/2 cup butter
In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.

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