Recipe courtesy of Stovetop Suppers
1/2 cup butter, sliced
1 cup fresh basil, chopped (don’t skimp on the basil-it really makes this soup gourmet tasting)
2 28-ounce cans crushed tomatoes
2 cloves garlic, minced
1 quart (4 cups) half & half
salt and pepper to taste
Garnish: croutons, shredded or shaved Parmesan cheese
1. In a large saucepan or pot, melt butter over medium heat. Add basil; sauté for 2 minutes.
2. Add tomatoes with juice and garlic. Reduce heat and simmer for 20 minutes.
3. Remove from heat; let cool slightly. Working in batches, transfer tomato mixture to a blender ( or food processor) and puree. Transfer back into saucepan and add half & half, mixing well.
4. Reheat soup over medium-low heat, being careful not to boil. Add salt and pepper to taste. Garnish with croutons and shredded or shaved Parmesan cheese.
This is such a simple, yet tasty soup. The fresh basil really makes the difference here, so even though 1 cup seems like a lot of basil, add it all, you will not regret it. I garnished my soup with fresh chives from my garden and shaved parmesan. Enjoy!