"Easy" Creamy Tomato Basil Soup
- 46 oz can of tomato juice
- 2 cups (1 pint) heavy whipping cream*
- 1/2 cup (1 stick) of butter*
- 5-6 tomatoes
- 3-5 cloves of garlic (add this to suit your preference)
- Fresh Basil
- salt and pepper to taste
1. Peel and seed the tomatoes. (There is a learning curve on peeling and seeding tomatoes, but once you get it, it's not a big deal. Here is an instructional video just in case.)
2. Simmer together tomatoes, tomato juice, butter and garlic for about an hour and a half. (I often throw this into the crockpot and cook on high for 3-4 hours. That way I don't have to monitor it and I can instead monitor the children!)
3. Remove heat and allow soup to cool. Put mixture into a blender, add 6-7 leaves of fresh basil and blend together. (This is where a hand-held blender comes in quiet handy. I use mine to blend the soup right in the cooking pot. You still should wait until it has cooled a bit because scalding hot soup splattered up your arm is not pleasant.)
4. Return soup to pot and add cream, simmer for an additional 30 minutes. (Again, you can put this together in a crockpot on low for about an hour and not have to worry about it.)
5. Serve and enjoy.
Looking over the recipe now, I realize that perhaps it is not as easy as I thought. Maybe I have just made it so many times that it seems to require little effort. Hopefully you will give it a try and let me know in the comments how it works out.
BTW - ALL of our kids, even our very pickiest eater, eat and enjoy this soup. I usually add crackers or bread to thicken-up our toddler's bowl. He isn't all that great at spooning liquids.