Soup, Tomato Soup
"'After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter,' relates Sarah Perkins of Southlake, Texas. 'I serve the rich soup in mugs with a Caesar salad and crusty bread.'"
- 2 (28 ounce) cans crushed tomatoes
- 1 (14.5 ounce) can chicken broth
- 18 fresh basil leaves, minced
- 1 teaspoon sugar
- 1 cup whipping cream
- 1/2 cup butter or margarine
Preparation time 5mins
Cooking time 20mins
In a large saucepan, bring the tomatoes and broth to a boil.
Reduce heat; cover and simmer for 10 minutes.
Add basil and sugar.
Reduce heat to low; stir in cream and butter.
Cook until butter is melted.