Basil Tomato Soup

Originally published as Basil Tomato Soup in Quick Cooking May/June 2003, p16

"After bringing this six-ingredient soup to a teachers' function, I had so many requests for the recipe that it was published in the school newsletter," relates Sarah Perkins of Southlake, Texas. "I serve the rich soup in mugs with a Caesar salad and crusty bread."

9 Servings

56 ounce crushed tomatoes	1 teaspoon sugar
14 1/2 ounce chicken broth	1 cup heavy whipping cream
18 to 20 fresh basil leaves; minced	1/2 cup butter

In a large saucepan, bring the tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

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Posted by: Coleens Cooking <summerslimming@gmail.com>

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Another Great Group of *~ Beth ~*