Tuesday, June 12, 2007

Organic Tomato Soup

  • 24 oz tomato purée
  • 2 cups organic vegetable stock
  • 2/3 cup organic half-n-half or milk
  • sea salt, to taste
  • ground pepper, to taste
  • chopped fresh basil

Heat tomato purée with stock until simmering. Remove from heat and whisk in half-n-half. Season and garnish with mini toasts and basil.

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