FoodLife & Style

Ramadan Recipe: Tomato basil cream soup

This is very rich and yummy tomato soup and it doesn’t take a lot of time to create. The ingredients are simple – the only thing you may not have hanging around in your pantry is fresh basil. I often replace dried herbs with fresh ones but for this soup in particular, I recommend getting fresh basil.

2 cans chopped tomato
1 liter tomato juice
1/2 cup fresh basil leaves
1 cup whipping cream
2 tablespoons butter

1. Empty the two cans of tomatoes and the liter of juice into a heavy bottomed stock pot and boil.
2. Allow to simmer for 30 minutes and then set to cool.
3. Once the mixture is at a manageable temperature, add fresh basil and run it through a blender or use a handheld blender to puree it all.
4. At this point you can refrigerate for later – even for the next day.
5. 15 minutes before serving, heat the soup on a medium flame and stir in butter and cream.
6. Add salt and pepper to taste and serve!

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