One of our Thanksgiving appetizers this year was a delicious soup that my cousin Patty made! It may not be the healthiest (cream/butter) but it tasted great and would make a perfect warm dinner, paired with a fresh salad.
4c. coarse ground tomatoes ( 28oz. can)2c tomato juice2c chicken broth14 fresh basil leaves (I use 6 cubes of basil from Trader Joes)1c heavy cream1/4lb. butterJuice of half a small lemonsalt and pepper to taste
Combine coarse ground tomatoes, tomato juice, chicken broth. Simmer over medium heat for 30 minutes. Pulse basil in small batches in blender and strain through cheese cloth or fine mesh strainer(I don’t do this step because I use the cubes). Add cream, butter, lemon juice, salt,pepper. Heat on stove top, do not bring to a boil. I garnish each bowl with homemade croutons and sprinkle shredded parmesean cheese.
Delicious!
This soup looks so good! I rarely get a chance to eat a good tomato cream soup, but this reminds me of just how delicious it is 🙂