Tomato basil soup... a strange comfort food... I hated tomato soup as a child... it might just be that the few bowls of Campbell's were simply a bloody shame to me. Resting up and have a pretty simple little recipe, a slight take off of Copykat' s wonderful facsimile of Le Madeline' s recipe. They always do say homemade is best.
Keeping it simple: Get a big Stockpot.
Set aside for now.
You will need 4-5 ripe, vine- ripened tomatoes. I still had bits of vine
A jug of tomato juice, virgin if you please.
One Giant, Scary Knife!
Peel, core and remove skins. I'll stop now. After my sarcastic review of Mrs. Beeton' s Everyday Cookery, I might not be allowed around apricots for a bit. I blame Lisa Tarbuck. :) Pop those tomatoes into your pot with the juice and let simmer slowly, on low, for 20 minutes. Grab coffee. Alrigby. Pour mixture, in small amounts into blender. Add fresh basil leaves. Puree. Pour back into pot. Add 1 stick butter, salt to taste, cracked pepper, basil, oregano, 1 cup of heavy cream, and combine. Primary colored comfort food. The recipe I tweaked slightly is: http://www.copykat.com/2009/03/27/la-madeleines-tomato-basil-soup/