Add vegetable stock and tomato juice to pot.
Mix together Perma Flo starch, 7400 Komi™ Powder and salt.
Whisk or use immersion blender to mix dry ingredients into vegetable stock / tomato juice mixture. Add crushed tomatoes and begin heating on medium-high heat.
When mixture begins to boil, reduce heat to low and simmer for 5 minutes.
Add basil paste and puree soup with immersion blender to desired consistency.
Add cream butter and black pepper and stir over low heat until butter is melted.
- 43.60 Crushed Tomatoes
- 21.72 Vegetable Stock, unsalted
- 20.65 Tomato Juice
- 7.80 Heavy Cream
- 3.70 Butter, unsalted
- 0.90 PermaFlo Starch
- 0.90 Komi Powder 7400
- 0.50 Basil Paste
- 0.13 Salt
- 0.10 Black Pepper, Ground