2 Tomato Basil Soup

This is one of my signature dishes - my creamy tomato basil soup!

I volunteered to make my soup for a staff appreciation luncheon today at my daughter's school, so with Crock Pot (and my husband) in tow, we delivered it to the appointed place right after carpool.  It's been a family favorite for years, and even converted the tomato soup-hater into a lover...of this recipe, that is!  The best part, some would say, is that it's vegetarian-friendly.

Tomato Basil Soup


4 cups canned whole crushed or diced tomatoes
4 cups tomato juice
14 to 16 washed FRESH basil leaves
1 1/4 cup heavy cream
1 1/2 sticks unsalted butter
Salt to taste
1/4 teaspoon cracked black pepper
1 Tbs FRESH lemon juice

Combine tomatoes and juice in saucepan. Simmer 30 minutes. 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. Take your lemon and squeeze maybe a tablespoon or so into the pot. If the soup is too "tangy", just add some more cream.

Garnish with basil leaves and serve with your favorite bread.