Everyday Tomato Basil Soup |
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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This version substitues for heavey cream and uses less butter. As with the other recipe if you want chunks of fresh tomato (which we like), I recommend peeling, seeding, and dicing an extra 2 tomatoes to add in after the blending step. Ingredients:
4 roma tomatoes, peeled, seeded, and diced |
4 cups tomato juice |
15 -20 leaves basil |
1 cup half-and-half cream or 1 cup fat free sour cream |
1/3 cup butter, i use smart balance in this and its great |
salt |
pepper |
freshly grated parmesan cheese (to garnish) |
Directions:
1. Add tomatoes and juice to a stock pot. Cover and simmer for 30 minutes.
2. Puree tomatoes, juice, and basil. Retun to stock pot (immersion blender works great here)
3. Put the pot on medium heat. Stir in the half and half (or FF sour cream) and butter.
4. Add salt and peper to taste
5. Serve with freshly grated parmesean cheese.
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