Wednesday, September 9, 2009

Tomato-Basil Soup

I took a standard recipe and tweaked it a bit! Delicious!

1 - 28 oz can whole tomatoes
1 - 14 oz can petite diced tomatoes
2 cups chicken or vegetable broth
1 dozen basil leaves, sliced
2 cloves garlic, minced
2-4 Tbsp brown sugar
1 tsp salt (I used more but didn't measure)
1/2 tsp pepper
1 cup heavy cream
1/2 stick butter

Puree the whole tomatoes in blender. Add everything (except cream and butter) to stock pot and simmer simmer 30-40 minutes. Add cream/butter and heat through. Serve. 

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