Suzie's Tomato Basil Soup (Family size)
Suzie lives in Monroe, North Carolina

2 14.5 oz cans diced tomatoes (NO SALT ADDED)
6 5.5 oz cans tomato juice (NO SALT ADDED)
2 diced tomato cans of water
2 Tbsps Le Gout Chicken Base Paste
Suzie wrote: If you can't use LeGout Base...Then just don't bother!
2-Tbsps UNSALTED butter (real butter only)
1 to 1-1/2 cups heavy cream
8 to 10 fresh basil leaves or 1 Tbsp basil paste
(never use dried basil)
Fresh ground black or mixed peppercorns

1. Combine tomatoes, tomato juice, water and chicken base in a large saucepan and bring to
a slow boil. Reduce the heat to low as soon as it begins to bubble.
2. Add basil and simmer just until basil leaves are wilted and the chicken base is fully incorporated.
3. Scoop out tomato pieces and basil leaves and place in a blender. Blend until tomatoes
are almost fully pureed and the basil is nicely diced. You want to have some recognizable pieces
of tomato and you don’t want the basil pieces to be big enough to require chewing. Be careful -
do not fill the blender more than half full - hot liquids can blow up out of the blender when too full.
Blend it in batches if necessary.
4. Return blended mixture to the saucepan on low heat. You only need enough heat to melt the butter.
5. Add butter and cream and black pepper
6. Soup is ready to eat when the butter is melted.

If it becomes too concentrated or salty: water/tomato juice/cream can be added to thin it out.
Chicken base is very strong and salty so add it carefully. “No Salt Added” tomatoes and juice are best if available.
However, the chicken base and the little bits of chicken meat in it are the secret to the wonderful
flavor of this soup so just be careful with it. Do not use Chicken broth
in place of the water, the chicken base is very strong and it needs the water to dilute it.
DO NOT add salt.