I'm not sure why...but I am in the mood for La Madeline's Tomato Basil Soup (probably the weather). Since College Station doesn't have one...I have to make my own!! Can't wait for dinner tonight!! Tomato Basil Soup and a fire!!
4 cups (8 to 10) tomatoes, peeled, cored and chopped, or 4 C. canned whole tomatoes, crushed
4 cups tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
4 cups tomato juice and part vegetable stock or chicken stock
12 to 14 washed fresh basil leaves
1 cup heavy cream
1/4 pound sweet, unsalted butter
salt to taste
1/4 tsp. cracked black pepper
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. Garnish with basil leaves and serve with your favorite bread.And of course, I always add shredded cheese on top!
hey you can buy la madeline's soup in a glass bottle at HEB!! Its amazing!!! But your sounds amazing as well!!
ReplyDeleteI know! I always see it and want to buy it, but for some reason homemade just seemed so much better! :)
ReplyDelete