Basil Tomato Soup

Soups & Stews

Serves 4

Ingredients

9 tomatoes, peeled, cored and chopped (about
4 cups, or the equivalent
in canned tomatoes)
2 cups tomato juice (V8)
2 cups chicken stock
5 tablespoons fresh basil leaves, cleaned
1/2 pint heavy cream (1 cup)
1/4 cup unsalted butter
Salt and pepper
Parmesan cheese (grated, to garnish)

Instructions

Simmer tomatoes, vegetable/tomato
juice and stock in saucepan for 30 minutes.
Remove from heat and puree with the basil leaves using
one of those handy dandy immersion blenders right in
the cooking pan.
Return to low heat and stir while adding cream and butter.

Sprinkle each serving with grated parmesan and basil
leaves. I like to float toasted fresh garlic-parmesan
croutons!