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Tuesday, April 8, 2014

Homemade Tomato Soup

Ohh peeps, this is a keeper of a recipe!  A friend passed it along and I've included the original recipe and the edits she made.  I used her edits and won't go back, there is no reason to add the extra fat!  This time around I used the freeze dried basil, but I am looking forward to the fresh basil this summer!

Tomato Basil Soup
Kathryn Olive

2 (28 oz) cans crushed tomatoes
1 (14.5 oz) can chicken broth
18 fresh basil leaves, minced ( I have also used the freeze dried 2-3tsp)
1 tsp sugar
1 C whipping cream ( I use half and half)
½ C butter ( I use 3 T)

In a large sauce pan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 mins. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted and soup is hot.

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