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Tomato-Basil Soup

Ingredients

  • 4 C. tomato juice
  • 4 medium tomatoes peeled, seeded & diced
  • 14 fresh basil leaves
  • 1 C. heavy cream plus more for serving
  • ¼ to ½ C. butter cut into pieces

Instructions

  • Pour the tomato juice into a big saucepan and add the tomatoes. Simmer over medium heat for 30 minutes, stirring occasionally. Let cool a few minutes.
  • Carefully pour the hot tomato mixture into a blender and add the basil; blend until pureed.
  • Warm 1 cup of the heavy cream in a clean saucepan over very low heat. Gradually stir the pureed tomato mixture into the cream then stir in the butter. Warm the soup over medium-low heat until the butter melts, stirring often, without bringing it to a boil.
  • Season with salt and black pepper if you'd like, and swirl in a little more cream just before serving.

Notes

While we made the recipe as written, you could try substituting V-8 in place of the tomato juice and/or use  a 30-oz. can of diced tomatoes in place of fresh.
 
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