Tuesday, June 7, 2011

Chilled Tomato Basil Soup

5 ripe tomatoes, chopped
1 (11oz) can vegetable cocktail juice
1 cup tomato juice
1 (14oz) can ready-to-use chicken broth
1/4 cup butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1/8 tsp white pepper
15 basil leaves, julienned
1 tomato, chopped
6 whole basil leaves

1. In food processor, place tomatoes and cocktail juice; process until smooth. Place in glass bowl and add tomato juice and chicken broth; stir well and refrigerate.

2. In small saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-7 minutes. Remove from heat and stir into tomato mixture.

3. Stir in cream, pepper and julienned basil. Chill soup for 2-3 hours before serving. Garnish with more basil and chopped tomato.

Serves 4-6


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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