Photograph by T. Mike Fletcher
Steamy hot or icy cold, this soup is a treasure. It freezes well and has a burst of flavor from the fresh basil. The canned tomatoes make this soup available all year and the cream cheese adds a luxuriousness to the final soup. I like a little texture in the soup so I puree it with a food processor. For a smoother soup, use a blender. In any case do not puree it when it is piping hot; cool it first.
1 medium onion, chopped
1 large clove garlic, finely chopped
2 tablespoons butter
1 14-ounce can whole tomatoes
3 cups (24 ounces) tomato juice
4 ounces cream cheese or Neufchatel cheese
1 to 2 ounces fresh basil leaves, roughly chopped
1 cup half and half
1 ½ teaspoon salt
½ teaspoon black pepper
1 tablespoon lemon juice
Sauté the onions and garlic in the butter until soft. Add the tomatoes, tomato juice. Simmer for 20 minutes. Remove from heat and let cool. Place the tomato mixture, cream cheese and basil in the processor, filling the processor bowl no more than half full. You may need to do this in batches. Stir in the milk and cream and season to taste with the salt, pepper and lemon juice.
This soup may be served hot or cold, according to the season. Garnish with fresh basil if desired.
Yield: 5 cups
By Helen Fletcher, The Ardent Cook, theardentcook.com
