Rich & creamy Tomato Basil soup

Name: Rich & creamy Tomato Basil soup
Total time: 2700 s
Yield: 4-5 Servings
Cuisine: American
Ingredients: 6 vine tomatoes - peeled and diced; 4 cups tomato juice or Heinz sifted tomato; 21 leaves fresh basil; 1 clover garlic; 300-350 g heavy whipping cream; 100 g real butter; to taste Salt and pepper

Jen Wai @cook_5991005

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Jen Wai @cook_5991005

The secret to the richness of this soup is to use real butter, fresh basil leaves, and heavy cream. Please do not substitute, or you will not have the same high quality end result.

Saved

Ingredients

Cook: 45mins.

4-5 Servings

6vine tomatoes - peeled and diced
4 cupstomato juice or Heinz sifted tomato
21 leavesfresh basil
1clover garlic
300-350 gheavy whipping cream
100 greal butter
to tasteSalt and pepper

Saved

Steps

Cook: 45mins.

1

To peel off the tomato skin: Place a pot of water on the stove and let it come to a rolling boil. Place your bowl of ice water next to the stove so it is easily accessible. Rinse your tomatoes clean and remove any stems that are still attached. Using a sharp knife, slice a shallow X into the bottom of the tomato (opposite the stem side).
2

Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes.
3

Puree the chunks (about ½ cup) from the tomato mixture along with garlic and the basil leaves, and return the puree to the stock pot. Stir in one direction.
4

Place the pot over medium/low heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.