Apparently, it's been 8 months since I've last blogged...perhaps it's the fact that we moved back to Maryland. Or found out we're expecting a baby boy in February. Or Isabel is a crazy, active toddler. Or all of the above. Let's go with that excuse.
To get back into the swing, I'm posting a simple recipe that Danielle Jones recommended.
Easy, creamy tomato soup
4 cups canned crushed tomatoes
12 fresh basil leaves
1 cup heavy cream (or half and half)
1 stick (1/4 lb) of unsalted butter
Salt to taste
¼ teaspoon cracked black pepper
Simmer tomatoes in saucepan for 30 minutes. Puree, with the basil leaves, in small batches, in blender or food processor, or use immersion blender. I swear by mine. Another great Christmas gift given to me by Miguel If you don't have one, go buy one. Now.
Return to saucepan and add cream, butter, salt and pepper while stirring over low heat. Garnish with basil leaves and serve with your favorite bread.