Tomato Basil Soup

This is the easiest tomato basil soup recipe ever! Even my kids love it. The trick I have found to making it less messy for the kids to eat is to stick a straw in the cooled down soup and let them drink it up. Sometimes I'm a genius.

Tomato Basil Soup

3, 14.5 oz cans diced tomatoes
46 oz. tomato juice
21 fresh basil leaves, or a few more if you'd like
1/2 cup butter
1 cup cream
salt and pepper to taste.

Let the diced tomatoes and tomato juice simmer for 30 minutes over medium heat. Puree the tomato mixture with the basil leaves in a blender and return to pot. Make sure to vent the blender and put a towel over it to avoid a mess. I usually do a few cups of the tomatoes with the basil leaves in the blender then I use an immersion blender to blend up the rest of the tomatoes.

Place over low heat again. Stir in the cream and butter. Season with salt and pepper to your liking. Heat until the butter is melted. Do Not Boil.

This is even better with home canned tomatoes.

We usually eat this soup with Panini using the Crusty Artisan Bread or the Sour Dough Bread.