Thursday, February 25, 2010
I found a recipe for "Rich and Creamy Tomatoe Basil Soup" from http://www.allrecipes.com/. The only ingredient I couldn't find was fresh basil leaves so I substituted with dried basil leaves. I also made a double batch so I could freeze some for future use.
Instead of peeling the tomatoes with a knife I blanched them in rapidly boiling water for about 25 seconds until you see the skins "crack". Then you can just pull the peels off with your fingers. See example picture of the tomatoes with the skins "cracked" below.
Not only did my daughter love this but my husband and 3 year old son did too - score! Isn't it great when you make something that everyone can agree on, and it's good for them? We had this as a side dish with hamburgers last night. It is very creamy and the basil is not overpowering but compliments the tomatoes well.
TOMATOE BASIL SOUP
4 tomatoes - peeled, seeded and diced (I blanched the tomatoes to peel them easier)
4 cups tomato juice
14 leaves fresh basil (I used ALOT of dried basil with the tomatoes & at the end with the butter)
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste (I forgot this step)
Place tomatoes and juice (and dried basil, about 3 tsp) in a stock pot over medium heat. Simmer for 30 minutes. 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 (and dried basil, about 4 tsp). Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
For a printable copy of this recipe go here.
Happily submitted to Ultimate Recipe Swap - Lunchtime Edition over at Life As Mom.
It's another cold day today so we'll be staying indoors doing lots of this....
From the book "The Macmillan Science Life Series 1"
Illustrated by Leonard Weisgard
1962 The Macmillan Company