Rich and Creamy Tomato Basil Soup

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I love love love tomato soup when it rains! It pairs very nicely with some grilled cheese. This recipe is great - just the basics and makes the best and creamiest tomato soup. It makes about three servings so I suggest doubling the recipe for some nice leftovers!

4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream (I always use less, around 1/2 cup)
1/2 cup butter (I always use less, around 1/4 cup)
salt and pepper to taste

1. Place tomatoes and juice in stock pot over medium heat and simmer x 30 minutes.
2. Puree tomato mixture with basil leaves and return puree to stock pot.
3. Place pot over medium heat, stir in heavy cream and butter (to taste). Season with salt and pepper. Heat, stirring until butter melted. Do not boil.


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