Tomato Basil Soup with Basil Pesto
4 Cups Crushed Tomatoes
4 Cups Tomato Juice
12-14 Basil Leaves chiffonade
1 Cup Heavy Cream
1 Stick Butter
Salt to taste
1/4 Teaspoon pepper
Basil Pesto to garnish
Combine tomatoes and juice in a stock pot, blend with an immersion blender. Add butter and cream. Simmer over low heat for 30 minutes stirring occasionally. Add basil leaves. Serve in bowls with a dollap of basil pesto. You can eliminate the basil leaves, just incorporate the basil pesto into the soup. Makes 8 servings.
4 Cups Tomato Juice
12-14 Basil Leaves chiffonade
1 Cup Heavy Cream
1 Stick Butter
Salt to taste
1/4 Teaspoon pepper
Basil Pesto to garnish
Combine tomatoes and juice in a stock pot, blend with an immersion blender. Add butter and cream. Simmer over low heat for 30 minutes stirring occasionally. Add basil leaves. Serve in bowls with a dollap of basil pesto. You can eliminate the basil leaves, just incorporate the basil pesto into the soup. Makes 8 servings.
Ingredients
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Cutting the basil for the soup.
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Using an immersion blender to process the soup.
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