Monday, October 5, 2009

Homemade Tomato Basil with Cream

Cream, straight whole cream, is usually something we do not find in our stores until closer to Thanksgiving and Christmas. But, I found some at the local Whole Foods store. And put it in the back of the frig to wait for that first cool day. A big can of tomato puree, a cup of chicken broth, and some Mrs. Dash seasoning, brought to a boil on medium. A pat of butter if you'd like. A dash of salt. (this is a good time to use that fancy salt, like Kosher, if you have some) And then turn off the heat, and add the cream. Promised Land Cream is 8 ounces, I think. (Sorry, but I've tried milk, and it separates.) Then turn the burner back on to warm and heat just a little more while you set the table. Delicious. Good with dry toast or crackers. Tastes as good to me as La Madeleine's. I served some with fancy olives I found at Walmart. The salty Mediterainian olives made the tomato soup taste sweet in contrast. Made enough for supper tonight, too. I poured the hot leftover soup into a quart jar, and put it back in the frig.

3 comments:

Amber said...

Yum! Yours sounds so much better then the Campbells tomato soup we just had. I'm going to have to try making that :)

Bag Blog said...

That does sound delicious.

Mrs. JP said...

Sounds delicioso!!! Oh,,with french bread. YUM again and again.