Monday, November 28, 2011

Tomato Basil Soup

3 (14 oz) cans crushed/diced tomatoes        1 tsp sugar (optional)
1 (14.5 oz) can chicken broth                      1 c. half and half cream
1-2 t. basil (to taste)                                    6 T butter (optional, I don't use this)

I like to put the tomatoes in a chopper and puree them a bit with some chunks left.
In a large sauce pan bring the tomatoes and broth to boil, then reduce heat and simmer for 10 minutes.  Add sugar if you are going to, then slowly add cream (and butter if you are adding it).  When the butter is melted it's ready.

I don't know why, but the combined flavor of chicken broth and tomatoes is fabulous!  I think I tried it with 2 can tomato/1 chicken broth ratio, which was even better!

I found this recipe on and modified it.  It calls for 1/2 cup of butter and 18 fresh basil leaves, minced and 2 (28 oz.) cans of

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