Cream of Tomato Soup


6 cups canned fire roasted tomatoes
2 cups half and half
2 cups heavy cream
3 Tbsp dried basil
3 Tbsp sugar
salt and pepper to taste


In a large sauce pot heat the tomatoes, cream, half & half, and basil to a boil. Turn down to a low simmer and cook for 10 minutes. Puree the soup with an immersion blender. Season with the sugar as well as salt and pepper to taste. Garnish with fresh chopped basil.

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