COOKING: Rich and Creamy Tomato Basil Soup


56oz. tomato sauce (or so)
1/2 C fresh basil leaves
2 T. garlic, minced
16oz. tomato juice
1/4 cup salted butter (totally optional, but adds richness)
½ t. lemon juice
½ t. balsamic vinegar
Salt & pepper to taste
1 t. granulated sugar (optional, but cuts the acidic taste)
salt and pepper to taste
1 C. heavy cream (you can add it to each bowl, just before serving if you think you're going to freeze some of the soup. Alternatively, you can use part cream part evaporated milk)


Add tomatoes, basil leaves, and garlic into stockpot and cook over medium heat. Add tomato juice, butter, lemon juice and vinegar. Season with salt and pepper (add sugar if desired). Heat, stirring until the butter is melted. Once the butter has melted, add the cream but not let it boil.

For a creamier taste and to keep the soup from thinning, I added nonfat dry milk, between 1/2 cup and 3/4 cup.

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