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|Rachel's Tomato Basil Soup|
"Fresh basil is the key to this scrumptious and creamy tomato soup. Serve with selfmade French bread for a unique deal with!"
- 1 (28 ounce) can beaten tomatoes
- 1 (eleven.5 ounce) can tomato-vegetable juice cocktail
- 1 (14.5 ounce) can bird broth
- 20 fresh basil leaves, reduce into thin strips
- 1 cup heavy cream
- 1/four cup butter or margarine
|Prep : 5M||Cook : 6M||Ready in : 40M|
- In a big saucepan, integrate the tomatoes, vegetable juice, and chicken broth. Bring to a boil, and cook for half-hour. Remove from warmth, and stir inside the basil. At this factor, you could puree the soup in case you want. Add the cream and butter; go back to medium-low warmth, and stir until butter is melted. Serve right away.
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