Any one have a good recipe for tomato & basil soup ?

4 tomatoes - peeled, seeded and diced


4 cups tomato juice


14 leaves fresh basil


1 cup heavy whipping cream


1/2 cup butter


salt and pepper to taste


DIRECTIONS


Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.


Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.Any one have a good recipe for tomato %26amp; basil soup ?
Hi! It's simple! You must use a empty jar of marmalad, (glass, of course), you must boil it under water in a pan, for destroy bacteres, and after, put in the tomato and basil soup, fill well, and before close put in just a little oil of olive. Hi! MusashiAny one have a good recipe for tomato %26amp; basil soup ?
cambell's select
Tomato Basil Soup


Yield: 8 Servings





Ingredients





4 c tomatoes (8-10); peeled,


-cored


1 ; and chopped


1 or


4 c canned whole tomatoes;


-crushed


12 fresh basil leaves; washed


1 c heavy cream


1/4 lb sweet unsalted butter


1 salt to taste


1/4 ts cracked black pepper;


-cracked





Instructions





Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.


Puree, along with the basil leaves, in small batches, in blender or food


processor.





Return to saucepan and add cream and butter, while stirring, over low heat.


Garnish with basil leaves and serve with your favorite bread.
1 medium size onion chopped small


4 stalks of celery diced small


1 med carrot diced small


1 crushed clove of garlic


1 red pepper de-seeded and diced up small


2 cans of chopped tomatoes (500g)


1 jar of passata or sugasso (250ml)


1 pint of vegetable stock


a little olive oil


a handful of fresh basil


sea salt, black pepper,1 tablespoon of castor sugar


creme fraiche





cook all the chopped vegetables gently in the olive oil,don't brown them,add in the chopped tomatoes ,passata/sugasso and vegetable stock,salt pepper and sugar,bring to the boil,stirring well,turn down heat,cover with a lid and simmer.cook for 30 - 40 mins until all the vegetables are soft and the liduid has reduced slightly. cool the soup a little and blend in a food processor untill smooth this can now be cooled and refrigerated or returned to the heat. to finish bring to the boil and add a handful of fresh basil chopped finely,turn the heat off and let the basil infuse for a minute, pour into bowls and add a dollop of creme fraiche to each bowl...enjoy with some olive bread


note; sugar is used to help cut the acidity of the tomatoes and makes it more easily digestable

spots