Joannes Tomato Basil Soup Recipe
Servings: 8
Ingredients
- 4 c. canned whole tomatoes crushed or possibly minced
- 4 c. tomato juice
- 12 x 14 fresh basil leaves plus additional for garnish, minced
- 1 c. whipping cream
- 1/2 c. unsalted butter
- 1/4 tsp cracked black pepper
- 1 x salt -- to taste crusty French bread optional
- 1 lrg onion -- minced
- 3 c. chicken stock ugar -- to taste
Directions
- Gently fry the minced onion in some of the butter. Add in the tomatoes and juice in the saucepan. Add in sugar if you prefer a slightly sweeter flavor, to take away the acidity of the tomato. Simmer for 30 min over medium-low heat. Cold slightly, then place in a blender or possibly food processor. Add in basil and process to puree; this will have to be done in batches.You could do it with a hand held blender directly in the saucepan.
- Return mix to saucepan. Add in cream and butter. Stir over low heat till butter and cream are incorporated. Stir in salt and pepper before serving. Garnish with more fresh basil and serve with fresh, crusty bread.
- Makes 8 servings.
- This recipe was inspired by la madeleines Tomato-Basil Soup with a few additions of my own. It was the nicest tomato cream soup I have ever tasted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 291g | |
| Recipe makes 8 servings | |
| Calories 206 | |
| Calories from Fat 152 | 74% |
| Total Fat 17.28g | 22% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 511mg | 21% |
| Potassium 495mg | 14% |
| Total Carbs 11.9g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 7.02g | 5% |
| Protein 2.74g | 4% |
