My relationship with tomatoes is getting a little out of control right now. For the longest time in my life, I despised them, and now we seem to get along a little too well.
Creamy Tomato Basil Soup
makes about four bowls of soup, takes about 45 minutes
4 cups of tomato juice
5 whole tomatoes, peeled & cut into cubes
1 clove of garlic
about 20 basil leaves
1/4 cup of butter* (or a dairy-free butter)
1/2 cup half & half* (or coconut milk)
Parmesan cheese for topping
baguette or other bread for dipping* (if you use a gluten-free bread for dipping, there is no gluten in this recipe)
Add the tomato juice, tomatoes, and garlic to a medium sized pot and simmer over the stove for about 25 minutes. Don’t let it get out of control, the tomato juice can bubble out of the pan if it gets too hot. Turn off the stove and pour contents of pan into a blender. Add your basil leaves and blend until there are no chunks left in your soup.
Pour the soup back into the pot and add the butter and cream. DO NOT LET THIS MIXTURE BOIL. Cook at low heat and simmer until the butter is fully melted. Then your soup is ready!
Top with Parmesan cheese and some basil leaves. Serve with a piece of bread for dipping.