Recipe of the Week: Tomato Basil Soup

Well, what can we say? As expected, last week's little peek at spring was just that - a peek. We hope you made the most of it!

Now, before you go back under that blanket to wait out the rest of the winter, it might be a good idea to take some sustenance with you. And what could be better on a cold February day than a piping hot bowl of tomato soup? OK, maybe a piping hot bowl of tomato soup with a grilled cheese sandwich... mmmm. Well, we aren't going to go outside our area of expertise and tell you how to make the sandwich, but we sure can help with the soup part!  (The tomato is a fruit, after all).

Normally, we like to go with fresh produce, but with local tomato season a ways off, we'll make an exception for this exceptional recipe. It's so quick and easy you'll be back under that blanket in no time!

Tomato Basil Soup

You need:

• 2 (28 ounce) cans crushed tomatoes
• 1 (14.5 ounce) can chicken broth
• 18 fresh basil leaves, minced
• 1 teaspoon sugar
• 1 cup whipping cream
• 1/2 cup butter or margarine

Directions:

1. In a large saucepan, bring the tomatoes and chicken broth to a boil
2. Reduce heat, cover and simmer for 10 minutes
3. Add basil and sugar
4. Reduce to low heat; stir in cream and butter
5. Cook until butter is melted

Find more great fruit recipes on Ruma's web site!

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