Sorry I don't have a scrumptious picture but, trust me, this is the only tomato soup recipe you'll ever need! My friend brought this back from New York from a little bistro down town.
Do you remember our friend that owns the Arnie's restaurant? He claims you don't need cream. I will leave it up to you to decide. I've only ever had the cream version and it's hard to deviate.
4C Tomatoes; peeled, cored, and chopped (canned is OK too)
4C Tomato juice
12-14 Fresh Basil leaves; washed
1 C Heavy Cream
1/4 lb unsalted butter
salt (to taste)
1/4 t cracked black pepper
1- Combine juice and tomatoes and simmer for 30 min
2-Puree w/basil in the blender
3-Return to the pot and add the cream and butter over low heat
4-Salt and pepper to taste
5-Serve with a hearty bread
2 comments:
Jenny served this last summer when the tomatoes were on. It is fabulous. Campbell's just won't cut it any more. Thanks Jenny!
Jenny served this last summer when the tomatoes were on. It is fabulous. Campbell's just won't cut it any more. Thanks Jenny!
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