Tomato Basil Soup
Great for the Winter Months!
- 4 cups ripe tomatoes, diced
- 4 cups tomato juice
- 16 fresh basil leaves
- 1 cup heavy cream
- 1 stick unsalted butter
Combine diced tomatoes and juice in saucepan and simmer on medium heat for 30 minutes, stirring occasionally. If rings form on the side the of pan, scrape it down and mix them back into the soup.
Tip: Many recipes might advise peeling the tomatoes, but I see no good reason to discard the fruits’ best nutrients. Lycopene–the antioxidant tomatoes are famous for–is concentrated in the skin, and that’s just the beginning.
Place soup in a food processor or blender (in batches if yours isn’t large enough), add basil leaves, and puree. Return to pan, add cream and butter while stirring, then let simmer 10 more minutes. Garnish with basil leaves and serve.
Makes 8 servings. 241 calories and 8 net carbs per serving.