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Rich and Creamy Tomato Basil Soup
January 11, 2009

Hubby and I really enjoyed this with our wraps and it made for a light, but satisfying meal. I blanched the tomatoes for about 30 seconds to remove the peel, but didn't bother with seeding them. And my trusty little immersion blender made quick work of pureeing this soup. Because this calls for fresh tomatoes, only the reddest and ripest should be used for best flavor. If those aren't available, it would be better to substitute canned. I made half the recipe, which was just right for the two of us (considering that hubby liked this so much he had himself a second bowl full!)

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