In these short winter days, Julie and I are always longing for the summer sun. She has offered up a little taste of summer’s bounty, to warm you through and through. If you have juicy summer tomatoes from the farm stand like Julie, frozen or canned, hereâ€™s a delicious way to use them during the cold winter months. A large can of Italian tomatoes from the supermarket will do quite well here, too!
julie’s tomato soup4 cups tomatoes, peeled and diced 4 ciups tomato juice 12 basil leaves, or 3 teaspoons dried basil 1 stick butter, unsalted 1 cup whipping cream ¼ teaspoon black pepper salt to taste
Pour the tomatoes into a large saucepan along with four cups of tomato juice (you can use the juice from your tomatoes or buy it canned). Let simmer for about 30 minutes. Add the basil to the tomato mixture and pour into a blender and blend until smooth.
Return the soup to the pan and add one stick of unsalted butter, one cup of whipping cream, about a fourth of a teaspoon of cracked pepper and salt to taste. Now just heat the soup through, allowing the butter to melt. Stir frequently and it will be ready in a few minutes. Ladle into a large bowl and serve with crusty bread or crackers.
Happy New Year!