As I was writing my post the other day, I was thinking it would be cool to post the recipe too, but then I talked myself out of it. I was too lazy to try and look up where I found the recipe and I figured it wouldn’t matter. Boy was I wrong! A few of you asked for the recipe and after looking for it and not finding it, I decided that the recipe is tweaked enough from the original that I could post it without linking to anything.
Not only that, there are a lot of recipes for this soup that are really similar. I’m assuming many people take recipes online and after a few times making it, add things and/or take things out to make it whatever they like. That’s what happened with this one.
So, here is my recipe:
1 28 Oz Can Crushed Tomatoes (I’m assuming you can use fresh tomatoes, but I’m too damn lazy)
1 Cup Chicken Broth (I’ve used Vegetable Broth)
1 1/2 Cup Spicy V8 Juice (You can use original, but I like the slight kick the spicy one gives it)
20 Fresh Basil Leaves
1 Cup Heavy Cream (I’ve used Coconut Milk)
1/2 Cup Butter
1 Tsp Garlic Poweder
1 Tsp Oregano
1/2 Tsp Salt
1/2 Tsp Onion Powder
Put the basil leaves, crushed tomatoes, broth and juice into a blender and blend until the leaves are chopped. I put the basil leaves in first so they are near the blades. (I tried chopping the leaves with a knife once and it’s a huge pain.) Pour the mixture into a pan and stir in the seasonings. Boil on medium heat for 30 minutes. Turn off the heat or turn to really low and add the butter. Once it’s melted you can add the cream/milk. Once it’s all stirred you can serve and enjoy! (I make grilled cheese sandwiches while the soup is boiling and dip the sandwiches in the soup. It’s divine!)
Let me know if you have questions, but it’s an easy-peasy recipe and doesn’t take long at all.