Ingredients
- 30 oz. Vegetable Stock
- 28 oz. Crushed Tomatoes
- 1 cup Heavy cream (or a dairy-free substitute for GFCF)
- salt, to taste
- black pepper, tot taste
- 20 fresh Basil leaves
Cooking Instructions
- Combine broth and tomatoes and about half of the basil leaves, if using, in a medium saucepan over moderate heat.
- If you want a smooth soup, once soup bubbles, transfer to a blender or food processor and blend until smooth. Return to pan. If you want a chunky tomato soup, you can skip this step.
- Stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally.
- Serve with the remaining basil leaves, whole or finely chopped, on top.
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