Recipe from: Misti Lewis
2 (14.5 oz) cans diced or stewed tomatoes
1 (11.5 oz) can V-8 Juice
1 (14.5 oz) can chicken broth
15 to 20 fresh basil leaves (small ones) or you can use about 1 tsp. basil flakes
1 cup cream
1 cube butter (you can use less if desired)
Blend tomatoes in blender until desired consistency (I like mostly blended with a few chunks). Combine tomatoes, V-8, and chicken broth in saucepan. Boil for 20 minutes. Turn temperature down to low and add basil, stir briefly. Add cream and butter, and stir until butter is blended. Serve with bread.
2 (14.5 oz) cans diced or stewed tomatoes
1 (11.5 oz) can V-8 Juice
1 (14.5 oz) can chicken broth
15 to 20 fresh basil leaves (small ones) or you can use about 1 tsp. basil flakes
1 cup cream
1 cube butter (you can use less if desired)
Blend tomatoes in blender until desired consistency (I like mostly blended with a few chunks). Combine tomatoes, V-8, and chicken broth in saucepan. Boil for 20 minutes. Turn temperature down to low and add basil, stir briefly. Add cream and butter, and stir until butter is blended. Serve with bread.
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