0 In Soups + Salads

Tomato Basil SOUP

Who doesn’t swoon over a warm bowl of Tomato Basil Soup and a warm loaf of homemade bread?  Especially on a cold, breezy day.  Well, my son’s favorite soup is this one.  Always has been.  When I lived in Texas there was this amazingly quaint Bistro call LaMadeleine’s.  They served a very similar soup which was my favorite.  I never got anything else (besides dessert of course).  It was especially nice having this soup with a friend.  This is my own rendition of that wonderful memory.  Hope you enjoy it on a nice cool day this fall.
Tutorial:
Place your crushed tomatoes in a saucepan and simmer for 30 – 40 minutes.
I have a TON of fresh basil growing in my herb garden so I was thrilled I remembered this recipe.
Grab about 14-18 leaves.  OOOHHH the smell is amazing.
Once the tomatoes have simmered blend/puree the tomatoes with the fresh basil in small batches and return to the saucepan and add the following:
Heavy Cream – makes the soup amazingly creamy.
Butter (…don’t freak out.  I used two sticks because I doubled this recipe…I have hungry college kids with friends.)
A little sugar, salt and pepper to taste.  I start with about 1t. Salt and 1/4t. Pepper.  Taste. Add more if needed.
Stir and heat thoroughly and serve with a slice of homemade bread.  I also, in a pinch, grab a loaf of french bread at the grocery store if I’m short on time.  As long as there is bread life is good.
I store my leftover soup in a Mason Jar in the refrigerator.  It doesn’t last long.  It’s just that good.

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