So, I haven’t yet found a recipe that rivals the Perkins Tomato Basil Soup. I probably have another few days of this soup left, then, I’ll try this one:
From All Recipes
4 tomatoes – peeled, seeded and diced
4 cups tomato juice
14 leaves fresh basil
1 cup heavy whipping cream
1/2 cup butter
salt and pepper to taste
Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
We’ll give this a shot and see if it’s more like what I’m used to. I’m also not eating this with any bread, naturally.
Wolves don’t eat bread!