Tomato Basil Soup

Don't you love that "Tomato Basil Soup" at La Madeleine?  I do and this is a "Copy Cat" recipe.  Easy to make and delicious!  Enjoy!

Ingredients:

• 4 C. of crushed tomatoes
• 4 C. of tomato juice
• 14 fresh basil leaves, cut into small strips
• 1 T. olive oil
• 1 small onion, finely chopped
• 3 cloves of garlic, minced
• 1 t. kosher salt
• ½ t. cayenne pepper
• 1 stick of unsalted butter
• 1 C. heavy cream 

Directions:

1. In a Dutch oven, sauté onions over medium heat in olive oil until translucent, about 10 minutes
2. Add garlic and cook for 1 minute
3. Add tomatoes, tomato juice, basil, salt, and cayenne pepper and cook for 30 minutes
4. Add the butter and cream and stir well
5. Serve hot with a sprinkle of shredded Parmesan cheese

Tips and Tricks:

• I use canned tomatoes for this recipe, but fresh tomatoes can be used.  Peel the tomatoes first before crushing them. 
• When chopping the basil, stack the basil leaves one on top of another and then roll the leaves into a tube.  Slice into thin ribbons.
• This soup is great with a grilled cheese sandwich.  I make a Grilled Pimento Cheese Sandwich.  Follow my link to see how I make mine.