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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.”

     

    Ingredients

    • 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

     

    Directions

    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.