I have a friend at work who shares the most incredible recipes and comes back from weekends with droolworthy descriptions of food she’s made. We’re a foodie bunch at work (not in the pretentious foodie sense, but in the we-appreciate-food-and-could-talk-about-all-day-type foodie). It doesn’t matter if you’ve just eaten, because after listening to Johnna, I guarantee you will be hungry. From pizza (she even makes her own crusts!) to desserts, she is a great resource for recipes and you can always count on her to have a perfect recommendation.
I mentioned to Johnna that we had a crazy amount of tomatoes at home and she recommended a recipe she had just tried. And you know what? It was the best tomato basil soup I’ve ever eaten. Mr. B loved it and has already asked for a repeat appearance. The recipe is quick and easy (perfect for quick weekday meal), which always is a plus in my book.
The only thing that makes this soup better is if you serve with grilled cheese sandwiches for the ultimate comfort food combination.
The Ultimate Creamy Tomato Basil Soup
(the original recipe is from allrecipes.com; I’ve made some tweaks to the recipe you see below).
6 – 8 large tomatoes, diced (per Johnna’s recommendation, you don’t need to seed the tomatoes, because you’re going to blend the soup anyway)
4 cups tomato juice (in a pinch, you can sub tomato soup)
15 – 20 leaves fresh basil
1 cup heavy whipping cream
1/4 cup butter
Salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes (but if you have time, simmer for an additional 10 – 15 minutes for an even deeper flavor). If you have an immersion blender, you can blend right in pot, otherwise, puree the tomato mixture along with the basil leaves, and return the puree to the stock pot. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.