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Tomato Basil Soup
By Kelly Jameson Photography by Marty Snortum Studio
For over seventy years, the Junior League of El Paso has been enriching their community with projects designed to benefit, educate and promote the quality of life in El Paso. This year the League is dedicating their time and resources to projects like Music Therapy for the Elderly, The El Paso Ambassadors (assisting employers and economic development  planners in their recruitment efforts to attract businesses and conventions to El Paso) and The Field of Dreams, a specially designed field that will accommodate children with special needs.
These projects, in part, are funded through the sales of the Junior League of El Paso’s award-winning cookbooks, including Seasoned with Sun, first published in 1974. Their second publication, Seasoned with Fun, is filled with over two hundred fabulous recipes that are fun to make, fun to serve and most of all, fun to eat! The cookbook includes an intriguing collection of recipes from appetizers to desserts that have all been tested for accuracy, quality and taste. Seasoned with Fun also invites readers to indulge themselves in unique suggestions for entertaining, helpful cooking techniques and decorating tips.
The following recipe for Tomato Basil Soup is simple and elegant. It’s easily put together and smells delicious simmering on the stove. Use fresh, vineripened tomatoes grown locally for the ultimate appetizer or an entire meal!
TOMATO BASIL SOUP
Makes 8 servings
4 cups (8-10) tomatoes,
peeled and chopped
4 cups tomato juice
14 fresh basil leaves
1 cup heavy whipping cream
1/2 cup unsalted butter
1/2 tsp cracked black pepper
Fresh basil leaves, chopped
for garnish (optional)
Salt, to taste
TO PREPARE:
Combine tomatoes and tomato juice in saucepan; simmer over medium-low heat for 30 minutes. Cool slightly. Place in blender or food processor with basil leaves and puree in batches. Return to saucepan and add whipping cream and butter. Stir over low heat until cream and butter are incorporated. Season with salt and pepper. Garnish with basil leaves, if desired. This soup pairs nicely with crusty bread, and can also be garnished with avocado slices, bacon bits, grated carrots, diced celery, cilantro or croutons.
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