Tomato Basil Soup

The recipe I morphed was the La Madeline recipe. I made it easier to my own liking.


In large pot, melt a stick of butter (about one stick to 2 cans of tomatoes. I did not use 1 1/2 sticks even though I used 3 cans).

Add in chopped onion to taste. Saute' until the onion is clear.

Add a clove or two or three of garlic to taste.

Add large cans of diced tomatoes. Then add 2-4 cups of tomato juice for each can. It's probably supposed to be 4, but I realize now that I only did 2 the other night. It's a very forgiving recipe.

Simmer for a bit.

Take some of the soup and put it in a blender and add basil leaves to taste. Blend (with the lid ON!).

Add back into the soup. If the soup is still too chunky, repeat as needed.

Before serving add 1 cup of whipping cream per can of tomatoes used. I only added 2 cups when I should have used 3. Trying to save us a few calories. ;)

Do not add too much salt if you used salted butter or the cans of tomatoes had salt. Add pepper to taste. Serve with parmesan cheese.

It's really an easy recipe even though I make it look ridiculous. Sorry.

Leah
8/10/2009