Tomato Basil Soup

No compilation of basil recipes would be complete without tomato basil soup. Of course you can make this the hard way (below) or you can make it the easy way (I developed a simple tomato basil soup recipe for my Real Man's Cookbook). Either way it makes for a delightful lunch in combination with grilled cheese sandwiches (with or without the crusts).

10 - 15 peeled Roma tomatoes
1 clove garlic (crushed)
1 tablespoon dried basil (or 2 teaspoons fresh - well chopped)
4 tablespoons butter
1 1/2 cups heavy cream (or evaporated milk)
1 14 ounce can of stock (vegetable or chicken)
2 cups water

In a blender puree tomatoes with some water until smooth. In soup pot on medium heat add butter, then garlic, cook for about 1 minute. Add in puree, basil, cream, stock, remainder of water. Stir on medium heat until soup begins to bubble. Serve, or store in refrigerator and consume as needed later. (Should be good for about a week.) This recipe serves about 8 people.

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Interesting Fact:

Tomato soup is one of the most popular soups sold in cans in stores, right after mushroom soup!

Interesting Pages

Tomatoes come in hundereds of varieties. The pulpy Roma is one of the best for soups.