• 55minutes
  • 552calories

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Nutrition Info . . .

VitaminsB3, D
MineralsNatrium, Calcium

Ingredients Jump to Instructions ↓

  1. 4 diced tomatoes

  2. 4 cups tomato juice

  3. 1 1/2 cups heavy cream

  4. 1/2 cup butter

  5. salt and pepper

Instructions Jump to Ingredients ↑

  1. Place tomatoes and juice in a stockpot over medium heat.

  2. Simmer for 30 minutes.

  3. Puree the tomato mixture at this point if you don't want it chunky. I usually puree part but still leave a fair amount of chunks.

  4. Place the pot over medium heat and stir in the heavy cream and butter. Season with salt and pepper.

  5. Heat, stirring until butter is melted. Do NOT boil.

  6. Serve with croutons or stir-ins of your choice.


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