I can't believe I have never posted this recipe. It is one of my favorite soups. I've served it several times and it rivals La Madeleine's version with more work but less expense. Serve it with fresh bread, cheese and wine and you will be dining in fine French style.
Ingredients:
Servings: 8
- 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 4 cups canned whole tomatoes, crushed
- 4 cups tomato juice (or part vegetable or part chicken stock)
- 12 -14 basil leaves, washed fresh
- 1 cup heavy cream
- 1/4 lb sweet unsalted butter
- salt
- 1/4 teaspoon cracked black pepper
- lemon juice (optional)
- few drops of red food color
Directions:
Prep Time: 15 mins
Total Time: 1 hr
- Combine tomatoes, juice/and or stock in saucepan.
- Simmer 30 minutes.
- Puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring, over low heat. Garnish with basil leaves, and add a few drops of red food color to enhance appearance.
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