Soups & Stews |
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Tomato Basil Soup I - 2005
Recipe courtesy of Ron Wozny
INGREDIENTS
PREPARATION
Combine tomatoes, juice/and or stock in saucepan. Simmer over medium-low heat for 30 minutes. Cool slightly, then puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with baguette, or your favorite bread.
NOTES: Can substitute 4 cups of canned whole tomatoes, crushed for the fresh tomatoes. Also, instead of plain tomato juice, you can use 4 cups tomato juice with vegetable or chicken stock... probably 1/2 tomato juice and 1/2 stock.
May also serve with Herbed Garlic and Parmesan Croutons, found in the Breads section.
Served at la Madeleine French Bakery, based in Dallas... Famous for rude service and great food.
- 4 cups tomatoes (8-10), peeled, cored, chopped
- 4 cups tomato juice
- 12-14 fresh basil leaves -- washed
- 1 cup heavy cream
- ¼ pound sweet, unsalted butter
- ¼ teaspoon cracked black pepper
PREPARATION
Combine tomatoes, juice/and or stock in saucepan. Simmer over medium-low heat for 30 minutes. Cool slightly, then puree, along with the basil leaves, in small batches, in blender, food processor (or better yet, one of those handy hand-held food blenders, right in the cooking pan). Return to saucepan and add cream and butter, while stirring over low heat. Garnish with basil leaves and serve with baguette, or your favorite bread.
NOTES: Can substitute 4 cups of canned whole tomatoes, crushed for the fresh tomatoes. Also, instead of plain tomato juice, you can use 4 cups tomato juice with vegetable or chicken stock... probably 1/2 tomato juice and 1/2 stock.
May also serve with Herbed Garlic and Parmesan Croutons, found in the Breads section.
Served at la Madeleine French Bakery, based in Dallas... Famous for rude service and great food.
