Last Saturday we had some of our lovely neighbors from the condo over for some wassailing of sorts.  John and Kellie brought over a divine creamy tomato basil soup.   I used coconut milk instead of cream, it is incredible either way.  Thanks John!

Serves 4
 
1 tsp. olive oil
1/4 c. apple juice
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 c. diced red bell pepper
4 c. chopped fresh or canned tomatoes
1 c. chicken broth (or vegetable stock)
1/4 c. chopped fresh basil
1 pint heavy cream (2 cups)
1/4 c. butter
 
 In soup pot, heat oil and apple juice over medium heat.  Saute onion, garlic, and pepper 8 to 10 minutes in oil and apple juice, stirring frequently, until onion is soft but not brown.  Add small amounts of water if mixture becomes dry.  ( I didn’t have a problem with it drying, but in case you do…).  Remove from heat.  Add tomatoes and broth.  Stir.  Puree in blender and return to the pot still at medium heat letting cook 2 to 4 minutes.  Stirring, add butter and cream.  Simmer 15 minutes, but do not boil.  Add basil and serve!
 
You can also add 1/3 cup of orzo pasta right after you return the puree to the pot.  Let it cook 10 minutes before adding butter and cream.  Then follow the rest of the directions from that point.