After posting the recipe for BBQ Grilled Cheese, I knew the follow up had to be tomato soup. Who can resist a little tomato soup and grilled cheese? Not I!
Enjoy this recipe for Tomato Soup.
4 cups chopped seeded peeled tomato (about 4 large)
4 cups tomato juice
1/3 cup fresh basil leaves
1 cup milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 cup (4 ounces) cream cheese, softened
Bring tomato and juice to a boil in a large saucepan. Reduce heat; simmer, uncovered, 30 minutes.
Place tomato mixture and basil in a blender or food processor; process until smooth. Return pureed mixture to pan; stir in milk, salt, and pepper. Add cream cheese, stirring well with a whisk, and cook over medium heat until thick (about 5 minutes).
Refrigerate remaining soup in an airtight container for up to 1 week.
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