Tomato Basil Soup
1 large can diced tomatoes (or two small cans)
1/2 cup butter or margarine
1/2 pint heavy whipping cream
14 leaves fresh basil
Melt butter or margarine in sauce pan.
Put tomatoes in blender and puree -- do not drain. Reserve some chunky
tomatoes if you like chunky soup.
Put tomatoes in sauce pan with margarine, over medium heat.
Add cream, heat but do not boil.
When thoroughly heated, add basil.
Serve.
Not real good calorie- and fat-wise, but it tastes great for fall! Don't use
half-and-half, it curdles because of the acid in the tomatoes. The original
recipe calls for real butter, but margarine seems to work just as well -- I
use regular margarine, not light. Make sure you get the tomatoes without
spices added. I have never made this with fresh tomatoes, but I bet it would
be good!
Audrey
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