Preparation time: 10-15mins
Cooking time: 45-60min
A recipe for the wonderful and well-known tomato basil soup that Cafe Minnie's in Seattle, WA served. As the cafe is no more, someone who used to work there gave the inside info so we could still enjoy it.
Put tomatoes into a large pot, juice included.
Chiffonade fresh basil (about 1/2 c) and add to pot.
Cook over medium heat until the tomatoes begin to break down.
Add the heavy cream and salt and pepper to taste. Let the cream reduce a bit with the tomatoes. Simmer on medium-low, stirring to keep from burning, for about 15 min.
MY notes: We tasted it and decided it was too acidic, so added a bit more cream, as well as some table sugar, to help cut down on the acidity. Once you get the base of the soup going, slowly add more s&p, cream and sugar, depending on how “zesty” you like yours to be. Best when served with a generous sprinkling of shredded parmesan cheese.