Tomato-Basil Soup

By GwennW

Ingredients

• 4 cups fresh tomatoes, cored, peeled, and chopped (8-10) or canned whole tomatoes, crushed
• 4 cups tomato juice (and/or part chicken stock)
• 12-14 basil leaves, washed fresh
• 1 cup heavy cream
• 1/4 lb sweet unsalted butter
• kosher salt and fresh ground black pepper, to taste
• lemon juice (optional)

Preparation

Step 1

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. Season to taste with salt and pepper.

Garnish with basil leaves and serve with your favorite bread.