Serves: 6 Cooking Time: 30 minutes

Ingredients:

• 2 cups of tomatoes, chopped with seeds/gel removed (I prefer Roma tomatoes, Tip: 8 roma tomatoes = 2 cups)
• 2 cans of tomato sauce
• 2 cans of crushed/diced/pureed tomatoes (whatever you have in your pantry!)
• 1 cup chicken stock (you can substitute vegetable/beef/etc stock)
• 1 stick of butter
• 1 cup heavy whipping cream
• 8-12 basil leaves, coarsely chopped
• Juice of 1/2 a lemon
• Salt and pepper to taste

Directions:

Place all tomato ingredients in a large saucepan. Also add your stock/broth. Cook on medium-high heat until it begins to boil. Turn down heat to low and add basil leaves.

Blend together with an immersion blender until a consistent texture. If you do not have an immersion blender, a normal blender will work just as well- just make sure to blend in small batches.

Turn off heat. Add heavy whipping cream and butter. Stir until completely melted. Add lemon juice. Salt and pepper to taste.

Enjoy!

Notes:

This soup is best when paired with sourdough or french bread!

Garnish with basil to make it look pretty.

Make it vegetarian: Use vegetable stock.

Make it vegan: Use vegetable stock. Use a nut butter instead of regular butter. Substitute heavy cream with cashew cream. (FYI I have never tried making a vegan version of this recipe!)