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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter. I serve the rich soup in mugs with a Caesar salad and crusty bread. Ingredients:
2 cans (28 ounces each) crushed tomatoes |
1 can (14-1/2 ounces) chicken broth |
18 to 20 fresh basil leaves, minced |
1 teaspoon sugar |
1 cup heavy whipping cream |
1/2 cup butter |
Directions:
1. In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted. Yield: 9 servings.
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