Tomato basil soup

A twist on a classic soup that the whole family will love.

Stew 521 (photo credit: Courtesy)
Stew 521
(photo credit: Courtesy)
TOMATO BASIL SOUPServes 65 large beefsteak tomatoes, seeded and diced5 cups V8 juice16 fresh basil leaves, whole¼ cup finely minced onion2 cloves garlic, crushed½ teaspoon Italian seasoning1 ¼ cups pareve soymilk8 tablespoons (1 stick) margarine, meltedSalt and pepper to tasteCroutons, for garnish
1. Place the tomatoes and the juice in a large stockpot over medium heat and simmer for 30 minutes.
2. Add the basil leaves, onion, garlic, and Italian seasoning, and then puree the tomato mixture with a hand blender.
3. Pour into a slow cooker and set on low. Slowly add the soymilk and then the margarine. Season with salt and pepper.
4. Let simmer on low for 1 ½ hours to 2 hours or until the soup has thickened. Do not let the soup boil. Garnish with croutons.