Creamy Tomato Basil Soup
INGREDIENTS:
- 4 cups tomatoes, peeled, cored and chopped, or canned whole tomatoes, crushed
- 4 cups tomato juice OR part tomato juice and part vegetable or chicken stock
- 14 washed fresh basil leaves
- 1 cup heavy cream
- 1/4 pound sweet, unsalted butter (1 stick)
- salt to taste
- 1/4 teaspoon cracked black pepper
INSTRUCTIONS:
- Combine tomatoes, juice and basil in saucepan.
- Simmer for 30 minutes.
- Puree in small batches in blender or food processor.
- Return to saucepan and add cream and butter, while stirring, over low heat.
- Garnish with fresh basil leaves and serve with homemade herbed croutons.
Italian Herbed Croutons
- 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
- ¼ cup olive oil
- 2 teaspoons Italian seasoning, (below) or store-bought
- 1 teaspoon garlic powder
- ¾ teaspoon fine sea salt
- ½ teaspoon black pepper
INSTRUCTIONS:
- Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
- In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
- Spread the bread cubes out in a single layer on a baking sheet.
- Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
- Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
Italian Seasoning
- 1 ½ teaspoons dried oregano
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
