Wednesday, March 1, 2017

Tomato Soup:

                                    Creamy Tomato Basil Soup


                                        1 28 oz can crushed tomatoes
                                        1 28 oz can diced tomatoes--I use rotel and blend
                                        1 tbsp crushed garlic
                                        1 14 oz can chicken broth {or 2 cups}
                                        2 Tbsp sugar
                                        1/3 cup butter
                                        1 cup heavy cream
                                        1Tablespoons Basil


                                        Combine the tomatoes, broth, and garlic bring to a boil and let boil for 10 minutes.
                                        Reduce the heat to low and stir in the sugar and butter and mix until they are dissolved, melted and well combined.
                                        Very slowly pour in the heavy cream while simultaneously stirring until all the cream is combined and the soup is creamy.
                                        Stir in the basil.

***can add a dollop of pesto and Parmesan cheese


1 comment:

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It isn't that hard to make and ingredients are also easily available in the market. Thank you for sharing the recipe, will be keeping it and trying this out