Tomato Basil Soup
BY Yuji Iwanaka
Ingredients
4 cups fresh tomatoes, cored, peeled and chopped
4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable, part chicken stock)
12 – 14 basil leaves, washed fresh
1 cup heavy cream
1⁄4 pound sweet unsalted butter
Salt
1⁄4 teaspoon cracked black pepper
Lemon juice (optional)
4 cups canned whole tomatoes, crushed
4 cups tomato juice (or part vegetable, part chicken stock)
12 – 14 basil leaves, washed fresh
1 cup heavy cream
1⁄4 pound sweet unsalted butter
Salt
1⁄4 teaspoon cracked black pepper
Lemon juice (optional)
Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves, in small batches, in blender, food processor or, better yet, one of those handy hand-held food blenders, right in the cooking pan. Return to saucepan and add cream, butter, salt and pepper, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.