Rich Tomato Basil Soup

I have a mild obsession with tomato soup and this is the best recipe I have ever made. My children like it so much it should be re-named basil-tomato soup. If you like the rich taste of marinara sauce, and the smell of a kitchen in Little Italy in New York, make this soup.

Rich Tomato Basil Soup

1 (28oz.) can of whole tomatoes, drained

3 cups tomato juice

2 cups chicken broth

15 – 22 fresh basil leaves (yes, that many)

1 ½ cups heavy whipping cream (do not substitute)

1 ½ sticks of unsalted butter (³/₄ cup), cut up into pieces

½ teaspoon salt

½ teaspoon ground pepper

bread crumbs or freshly grated Parmesan cheese

In a large saucepan, combine whole tomatoes, tomato juice, and chicken broth. Simmer for 30 minutes. Stir in basil leaves until they are wilted. 

Let soup cool for 15 minutes in saucepan. Then using a large ladle or measuring cup, transfer soup in batches to blender and process until smooth. As you blend, pour into a separate bowl until all batches are blended. Return blended soup into saucepan over low heat. 

Gently whisk in cream, butter, salt and pepper. Stir or whisk until butter is melted and soup is heated through. 

Sprinkle with bread crumbs or Parmesan cheese and serve.