"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tomato-Basil Soup Recipe

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This recipe for Tomato-Basil Soup, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sheirlie Prophet
Added: Thursday, April 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 c. chopped, peeled tomato(about 4 large)
4 c. tomato juice
1/3 c. fresh basil leaves
1 c. milk
1/4 tsp. salt
1/4 tsp. pepper
1/2 c.(4oz.) cream cheese

Directions:
Directions:
Bring tomato and juice to boil in a large pan. Reduce heat, simmer 30 min. Place tomato mix and 1/3 c. basil in a blender and process until smooth. Return to pan; stir in milk, salt, and pepper. Add cream cheese stirring well with whisk and cook over med.heat until thick ( about 5 min).

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Refrigerate in an airtight container for up to 1 week.

 

 

 

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