Tomato Basil Soup

Tomato Basil Soup

(½ gallon, 8 servings)

Ingredients:

4 cups Fresh Tomatoes, cored, peeled and chopped

4 cups Tomato Juice

1 doz. Large Fresh Basil Leaves, chopped

8 tbsp. Unsalted Butter

1 cup Heavy Cream

to taste Salt & Black Pepper

Directions:

In a large pot combine tomatoes and juice over medium heat. Bring to a boil, lower temperature to medium-low and simmer for 30 minutes. Add the basil and puree the mixture with a stick blender (or in small batches using a blender or food processor). Now add the butter and heavy cream stirring until butter has melted. Serve at once garnishing with a little fresh basil cut chiffonade.

Note: Chiffonade is the stacking of basil leaves on top of each other and rolling them up like a cigar. You then cut thin slices starting at one end of the cigar shaped basil leaves. Fluff them up to loosen and sprinkle over the dish for presentation.

Note: You get more tomato flavor using very ripe heirloom type tomatoes straight from the garden or farmer's market.

Note: You might want to try subbing a little champagne for half the tomato juice for a little different flavor. Some chopped sun-dried tomatoes added 5 to 10 minutes before serving will add to the taste too. Try making some adjustments to make it your own dish.

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