Recipe: Tomato Basil Soup

Tomato basil soup has my heart! Actually anything with basil has my heart. I'm pretty sure this is hands down the best tomato basil soup recipe ever! And easiest.

I was making a double batch of this goodness for a teachers luncheon today. Of course I couldn't help but keep a bowl for myself. It was the perfect lunch for a day like today. We are currently experiencing lots of rain and storms here. Along with these storms comes a temperature drop too. Gotta love you some unpredictable Texas weather.

Anyway, instead of yapping about how amazing this soup is, I'm just going to share the recipe now. You're welcome. 

Tomato Basil Soup

28    oz  crushed tomatoes                                 1 cup whipping cream
28    oz  whole tomatoes                                    1 stick sweet unsalted butter, softened
11.5 oz  tomato juice                                         1/2 tsp cracked black pepper
14.5 oz  vegetable stock                                    salt to taste
14-16    fresh basil leaves (I use the whole package of store bought)

Combine tomatoes, juice, stock and basil in a large pan. Simmer over medium heat for 30 minutes. Use an immersion blender to puree whole tomatoes and basil. (If you do not have an immersion blender, use regular blender, but divide mixture into batches so you don't over flow the blender and end up with burns.) I like to leave some tomatoes not as pureed for extra texture, but that is solely up to your discretion.

Add in cream and butter to mixture stirring until both are fully incorporated. Use salt and pepper to taste before serving. Enjoy!

Yeilds: About 10 cups

Serving suggestions: A yummy grilled cheese with Gruyere cheese and apple-wood smoked bacon is heavenly on the side. Grated Parmesan cheese is a great topper too! You can also check out the Parmesan cheese crisps located on the same isle as croutons.