I made a vegan version of this soup a while back and, while it was good, I missed the “real” flavor of creamy tomato basil soup…you know all the stuff that doesn’t necessarily make it a low-fat option but definitely makes it a flavor-full experience! This one is definitely getting saved and made again!
- 28 ounces crushed canned tomatoes
- 46 ounces tomato juice
- 2 tablespoons dried basil
- 2 teaspoons garlic powder
- 1 cup heavy whipping cream
- ½ cup butter unsalted
- salt and pepper to taste
- Put tomatoes and juice in a pot and simmer over medium heat for about 30 minutes.
- Add the basil, garlic powder, whipping cream and butter and heat until butter is melted.
- Add salt and pepper to taste.
Disclaimer: While I know we have become a very visual world and an image of the food that’s been prepared from a recipe can be very appealing, I remember a day when good ole’ Betty Crocker was the best cookbook out there and had no pictures by any of the recipes. We used that baby like there was no tomorrow…trusting that it would turn out great. I have found remember AND getting a good photo of my food is quite a challenge and I don’t want that to hold me back from sharing here so I’ll be kickin’ it old school and not necessarily be including an exact picture of the finished product. If I’ve got one, it will definitely be here. Otherwise, I’ll be using a mindfully chosen image of some of the ingredients included or something similar. If you don’t see an image here of the finished product, read the ingredients, close your eyes and imagine everything blending together into one wonderful dish for you to enjoy! Don’t let the lack of a picture hold you back in the kitchen. Be creative and have fun!!