Madelaine's Tomato Basil Soup
Madelaine's Tomato Basil Soup recipe
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
tomatoes
peeled, cored and chopped |
|
| 12 | each |
basil
fresh, washed |
*
|
| 1 | cup |
heavy whipping cream
|
|
| ¼ | pound |
butter, unsalted
|
|
| 1 | x |
salt
to taste |
*
|
| ¼ | teaspoon |
black pepper
to taste |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
tomatoes
peeled, cored and chopped |
|
| 12 | each |
basil
fresh, washed |
*
|
| 237 | ml |
heavy whipping cream
|
|
| 113.4 | g |
butter, unsalted
|
|
| 1 | x |
salt
to taste |
*
|
| 1.3 | ml |
black pepper
to taste |
|
Directions
Place tomatoes in a large saucepan, juice, seeds and all. Add salt and black pepper to taste.
Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender or food processor.
Return to saucepan and add cream and butter, while stirring, over low heat.
Garnish with basil leaves and serve with your favorite bread.
