Tomato-Basil Soup


  • 2 (14.5 oz)Cans diced tomatoes
  • 2 Cups chicken broth
  • 10 or so Basil Leaves
  • 4 tbsp unsalted butter
  • 1/4 cup whipping cream
  • 1/2 tsp salt
  • Ground black pepper to taste


In a pot on the stove, bring diced tomatoes and chicken broth to boil, then simmer 30 minutes. Puree with basil in blender or with immersion blender. Return to pot, then add butter, whipping cream, salt, and pepper. Return to simmer. Serve.

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