Thursday, August 18, 2011

Basil Tomato Soup

2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can chicken broth
18 fresh basil leaves, minced ( I used dried)
1 teaspoon sugar (I used 1 tbsp Splenda)
1 cup whipping cream ( I used nonfat milk but would be creamier with the cream)
1/2 cup butter or margarine ( I used 2 tbsp.)

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

Recipe from allrecipes

*NOTE - I also added pepper, garlic and garlic salt all to taste.

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