Tuesday, September 15, 2009

Tomato Soup

Tomato Soup
Serves 4

4 cups canned whole tomatoes
4 cups tomato juice
4 tsp Better than Bouillon chicken base
12-14 fresh basil leaves
1/2 cup butter (I usually use 1/4 cup)
salt and pepper to taste

Combine tomatoes, tomato juice, and chicken stock paste in a large saucepan. Simmer over medium-low heat for 30 minutes. (I cover mine so that I don't get tomato juice all over the stove/floor.) Cool slightly, then using a wand mixer, process with basil until smooth. Return to saucepan and add butter, stirring over low heat until melted and fully incorporated. Add salt and pepper. Keep warm until ready to serve.

**You can add 1 Tbsp sugar to the tomato soup, juice, and chicken stock to calm down the tangy-ness of the tomatoes.

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