OHOW’s Favorite Creamy Tomato Soup with Sherry and Basil
This tomato basil soup uses real butter, fresh basil leaves, and heavy cream, which are the secrets to the rich velvety goodness of this soup.
Equipment
- 1 blender
Ingredients
- 4 whole tomatoes (peeled and seeded or one canned organic tomato)
- 4 cups tomato juice
- 14 leafs fresh basil
- 1 cup heavy whipping cream
- 1/2 cup butter
- salt and cracked pepper to taste
- 1 tbsp dry cooking sherry
Instructions
- Heat the butter medium size pot over medium heat. Stir in peeled tomatoes and cook until tender. Mix in tomato juice and chopped basil. Season with salt and pepper. Add sherry and reduce heat to low. Continue to cook for 15 minutes.
- Transfer soup to a blender (or use an immiscible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.