As promised on Monday, here is the recipe I use for Tomato Basil Soup! (From Allrecipes.com)
4 tomatoes, diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream (I use whatever I have on hand, half and half or cream)
1/2 cup butter
salt and pepper
In a large stock pot, heat the tomatoes and tomato juice on medium heat. Let simmer for 30 minutes.
At this point I use my immersion blender to blend the tomato mixture with the basil leaves while it's still on the stove (LOVE my immersion blender!).
Then stir in the cream and butter. Season the soup with salt and pepper and heat until butter is melted.
When I make this soup I usually make a double batch and I'll eat it throughout the week (I love carrying soup to work for lunch).