If you’re wondering what to do with that last big batch of this season’s tomatoes, here’s a yummy soup that’s easy to make and oh-so-deliciously warm for those cool fall evenings!
Rich and Creamy Tomato Basil Soup
(courtesy of Dani Harris and Jerry Dugan of Red Rock Hounds. Serves 4 to 6)
4 large, meaty tomatoes — peeled, seeded, and diced
4 cups tomato sauce
14 leaves fresh basil
1 cup heavy whipping cream
½ cup butter
Salt and pepper, to taste
Place tomatoes and sauce in stockpot over medium heat. Simmer 30 minutes. Purée tomato mixture along with basil leaves with an immersion blender and return purée to stockpot. Place pot over medium heat, and stir in heavy cream and butter. Season with salt and pepper. Heat, stirring until butter is melted. Do not boil. Garnish with fresh basil.
