Tomato-Basil Soup
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4 servings

Ingredients:
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- 4 tomatos - Sliced + diced
- 4 cups (32oz) tomato juice
- 14 leaves FRESH basil
- 1 cup (1/2 pint) heavy whipping cream (whole milk is ok substitute)
- 1/2 cup butter (real)
- 1/2 tsp salt
- 1/4 tsp pepper
- OPTIONAL: Lemon juice or citric acid (if canning)

Directions:
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1) Put tomato + juice in stockpot over medium heat. Simmer 30 minutes
2) Add basil leaves + puree with immersion blender (or blender)
3) Keeping medium heat, add heavy cream, butter, salt, pepper. 
4) Stir until butter melts. Do not boil.

Size Variation:
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- Using 48 oz tomato Juice (1.5x recipe makes 2 quarts): 1.5 cups cream, 1 1/8 cut or 18tbsp butter, 3/4 tsp salt, 3/8 tsp pepper, 21 basil)
- For canned + cooked quart (with salt/pepper/basil already in), 3/4 cup cream, 9 tbsp butter)
- For canned + cooked pint (with salt/pepper/basil already in), use 1/4 cup + 2 tbsp cream (aka 6tbsp), 4.5 tbsp butter

Canning Variation:
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Replace Step #1,2  with canning steps below. 
- Peel tomatos (either cut x, boil 30 seconds, put in ice water 5 min, then peel. OR freeze + peel)
- Dice tomatos + Chop basil into small pieces (OR put tomatos, basil + juice in blender before simmering to Puree now)
- Put Tomato, juice, basil, salt + pepper in pot (multiply recipe as needed). Simmer over medium 30 minutes
- Puree with immersion blender (or blender or food mill which can puree and remove skins). 
- While simmering, wash canning jars, keep warm + prepare water bath canner
- Add 1 tbsp lemon juice to each pint jar or 2 tbsp for each quart jar (or 1/4 tsp citric acid for pint, 1/2 tsp for quart)
- Fill jars with soup leaving 1/2 inch head space
- Wipe rims clean of any spilled soup. Cover with fresh lids and rings.
- Process in boiling water bath canner for 40 minutes for pints and quarts
- Turn off heat, let cool 5 min, then carefully remove and let cool overnight on kitchen towel or cooling rack
- After fully cooled, remove rings and confirm lids sealed (if didn't seal properly, refrigerate and use within a week)
- Store up to a year 


To use (up to 18mth later): 
- Pour canned soup into pot + warm over medium
- Resume with steps 3 + 4 (adding heavy cream + butter)