We made our soup to eat with grown up grilled cheese sandwiches. It was so savory and fresh. Will definitely make it again.
SERVES 4
INGREDIENTS
4 Roma tomatoes, seeded and diced
4 c tomato juice
14 leaves fresh basil
1 c heavy cream
1/2 c butter
salt and pepper to taste
Simmer diced tomatoes and tomato juice in a stock pot for 30 minutes. Puree the mixture with basil leaves and return to pot.
Over medium heat, stir in cream and butter. Heat, stirring until butter is melted. Do not boil.
Pro Tip:
When using a blender and hot liquids, the pressure from the steam and heat can make the top blow off the blender. I suggest using a dish cloth and leaving a small crack for the steam to escape. If your blender has a removable center cover, its fine to just lift that up a bit instead of the entire top.
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