After the last not-so-good tomato soup I made, Lindy shared this recipe with me. It did not disappoint! It tastes so good. She got it from allrecipes.com. I have made a few changes from that recipe to be lower fat. The original called for 1 cup cream and 1/2 cup butter. That was too much for me, and this version was tasty.
From Lindy
Makes 4 large bowls of soup
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 fresh basil leaves
½ cup cream
½ cup milk
2 Tbs butter
½ tsp salt
pepper to taste
Place tomatoes and juice in pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves and return to pot. Stir in the milk, cream, butter, salt and pepper. Heat, stirring until the butter is melted. Do not let it boil.
Note: I didn't really see the advantage of the fresh tomatoes because you cook them anyway. I think that next time I make this I will just use 5 cups of tomato juice, delete the 4 tomatoes and skip the simmer 30 minutes step. I believe it would turn out just as good and would be much quicker to make.
Also - I serve this with toasted cheese sandwiches and call it a meal. I also served fresh strawberries with it last night.
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