Tomato Basil Soup
- 4 c tomatoes, minced, peeled and cored
- 4 cup vegetable stock
- 12 basil leaves
- 1 c heavy cream
- 1/4 lb unsalted butter
- 1/4 tsp black pepper
- Combine tomatoes, juice/and or possibly stock in a saucepan. Simmer 30 min. Puree, along with the basil leaves, in small batches, in a blender or food processor or use an immersion blender in the pan.
- Return to saucepan and add in cream and butter, while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.