Creamy Tomato Basil Soup

Try this recipe for success and make the one you love very happy.

4 tomatoes – peeled, seeded, and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
sea salt and pepper, to taste
Pinch of sugar, to taste (removes any bitterness the tomatoes may have and enhances their flavor).
LDF Shredded Cheese, any variety

Place tomatoes and juice into a large pot and simmer for 30 minutes over medium heat. Transfer the tomato mixture into a blender (or use a hand-immersion blender), and mix together until smooth. Add the basil leaves and puree them into the tomato mixture, then return the blended mixture to the pot.

Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat slowly, stirring to blend the mixture completely, as the butter melts. Do not boil. Garnish with shredded cheese and serve immediately. If desired, a teaspoon of heavy cream can be drizzled on the top of each bowl of soup.

If tomatoes are not in season, a large can of premium chopped tomatoes may be used instead. Decrease the tomato juice to accommodate for the liquid that is included in the can of tomatoes.

Adapted from one of Susan’s favorite soup recipes for MOOO News
MOOO News, February 2011