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Ingredients
- 4 cups 8-10 tomatoes, peeled, cored and chopped or 4 cups canned whole tomatoes, crushed.
- 2 cups chicken or vegetable stock
- 12 fresh washed basil leaves, plus more for garnish
- 1 cup heavy whipping cream
- 1 stick salted butter cut into pats
- 1/4 teaspoon fresh cracked black pepper
- Crusty bread for serving
Instructions
- Combine tomatoes and stock in a saucepan.
- Simmer 30 minutes. Let cool slightly.
- Puree, along with the basil leaves, in small batches, in blender, or better yet, a stick blender.
- Return to saucepan and add cream, while stirring, over low heat until cream is incorporated.
- Remove from heat and whisk in butter until butter is melted and incorporated.
- Taste soup and add salt and pepper to taste.
- Ladle into serving bowls and garnish with basil leaves.
- Serve with your favorite warm bread.