I made "6" servings of this soup, but I ended up with enough to serve at least 8. I used less butter & whipping cream and it still came out delicious and very creamy. Here's my proportions: 6 medium to large tomatoes (didn't worry about peeling - I just seeded them), 6 cups Campbells tomato juice, 30 fresh basil leaves (approx), 1 cup heavy whipping cream, 1 stick salted butter, few shakes of dried oregano. This works out to about 1 tbsp butter and 1/8 cup of whipping cream per person, which really isn't that unhealthy at all. And like I said, it was plenty creamy! Oh, also, I melted some cheese on toasted poboy bread (french bread for those not from the south) and used that for dipping - it was great!
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I made "6" servings of this soup, but I ended up with enough to serve at least 8. I used less...