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Recipe: Tomato Basil Soup

“This recipe is simply delicious,” writes Pam Gibson, of Winston-Salem, N.C. “I make my own fresh tomato juice in the summer and grow fresh basil. I can a lot of tomato juice and tomatoes so that I can have that same taste of summer in the winter months.”



  • 1 can (14.5 oz.) petit diced tomatoes
  • 4 cups tomato juice
  • 16 fresh organic basil leaves
  • 8 oz. heavy whipping cream
  • ½ stick butter
  • ¼ tsp. salt
  • ¼ tsp. pepper



  1. Combine tomatoes and juice. Simmer for 30 minutes.
  2. Puree along with basil leaves in blender. Do half of the mixture at a time beginning on low speed.
  3. Return to saucepan, add cream, butter, salt, and pepper.
  4. Heat thoroughly on medium, stirring until butter melts.

Serves 4-6.