Sunday, February 15, 2009

Tomato Basil Soup

I originally posted a recipe similar to this but with much more yucky (well, fattening) ingredients. I have since played with the recipe and feel much better about its contents, so, I will post my NEWER version here but also leave the more fattening one below it if you are still interested in the calories. The fam and I ALL decided the healthier version tastes better, but you decide...

8 cups tomatoes (chopped)
4 cups tomato juice
1/4-1/2 cup white cooking wine
1/2 yellow onion (chopped)
14 leaves of FRESH basil
2 Tbsp butter
1 cup milk
1/2 tsp minced garlic
Salt and pepper to taste
Sour cream for garnish *We are not even a sour cream fans but it totally adds to the soup!*

Bring tomatoes, onion, tomato soup, and garlic to a boil and let simmer for about half an hour. Puree the soup in a blender with the basil leaves until soup is smooth.
Return soup to the pot and add butter, milk, and salt & pepper.
Heat for another 10 minutes or so or until the table is set and serve with bread or crackers.

4 cups tomatoes (chopped)
4 cups tomato juice
1 cup heavy cream (or half & half to ease the calories)
14 leaves of FRESH basil
1/2 cup butter (1/3 cup still does justice)
Salt and Pepper to taste + a little garlic if you like it

Bring chopped tomatoes and tomato soup to a boil and then simmer for about a half an hour. Puree the heated tomato mixture with the basil leaves and return them to the pot.
Add cream and butter, salt and pepper, and a pinch of garlic if you want.
Heat it all together and serve hot with nice bread or crackers.
*You might want to add one or two teaspoons of sugar at the very end, too depending on the taste you're looking for.


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