Friday, October 16, 2009


Today is the perfect day here in Central Kentucky for a hot cuppa tea and a bowl of hot soup. The rain has passed but the cold chill of autumn remains.

I thought the Churchill Blue Willow cups would make this delicious soup, look even more appetizing. It's fun to serve soup in teacups, especially when children are at the lunch table. My two young ones lit up with excitement when they saw me bring this to the table.

Creamy Tomato Basil Soup
(4 servings)

4 tomatoes - seeded and diced
4 cups tomato juice
14 leaves fresh sweet basil
1 cup heavy whipping cream
1/2 cup butter (unsalted)
pepper to taste
teaspoon of sugar if using Roma Tomatoes

1.Heat tomatoes and juice in a pot. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the pot.
2.Place the pot over medium heat, and stir in the heavy cream and butter. Season with pepper and add sugar for a sweeter soup. Heat, stirring until the butter is melted. Do not boil. Serve with crisp crackers.

*Salt may also be added, but the tomato juice that I use is salty enough*


willow said...


LOVE the Blue Willow!!

Rebecca said...

Every time I look at blue willow, I think of you!...

The soup hit the spot.

ChaChaneen said...

What a hoot! I just made this two nights ago and served it in cups like you and grilled cheese. It was delicious! Hope your having a cozy Saturday!