used the Rich and Creamy Tomato Basil Soup recipe from allrecipes. i followed the recipe verbatim except used only one fourth of the butter it called for... i just didn't have the heart to use an ENTIRE stick of butter in a vegetable soup, particularly one that involves heavy cream. and added garlic (of course : ).
ingredients list:
4 cups tomato juice
2 cloves garlic, minced
14 leaves fresh basil (roughly)
1 cup heavy cream
3-4 tbsp butter
kosher salt & fresh ground pepper to taste
to make:
place diced tomatoes & tomato juice in large stock pot & let simmer for minimum of half hour on low heat (i left mine on for 2.5 hours). 10-15 minutes before you want to eat, take out about 3 ladles full of the tomato base and put it in a food processor. add basil leaves to processor and mix until well blended. return mixture to stock pot, and pour in heavy cream and butter, along with salt & pepper as needed. allow butter to melt, and serve!
the only times we usually eat tomato soup is with italian grilled cheese, but i had a monster loaf of italian bread on hand so we made cheesy garlic bread instead. the soup was really yummy - it actually tasted like vodka sauce, which is odd for soup but similar to a tomato basil soup i had at Chez Mike recently and loved (theirs had mini lamb meatballs in it tho... yummm). i err on the side of a thick-soup, and as much as a really loved the flavor of this, this one was a little thin for my taste. next time i'll cornstarch or flour it up to give it more depth (and maybe little meatballs...mmm), i'll just have to be careful not to make it thick enough so that it seems like i'm serving giant bowls of sauce. very torn on a rating for this one... i think i'll pop it 5.5 stars *****~? if it make it again, i'll probably alter it a lot, but at the same time, i'm pretty excited for lunch leftovers.
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