Prep 15 mins
Cook 10 mins
Light, summery, and delicious.
Make and share this Light Tomato and Wine Soup recipe from Food.com.
- 1⁄2 cup minced onion
- 1⁄3 cup slivered fresh basil
- 3 tablespoons chicken stock, defatted
- 3 cups chicken broth, defatted
- 1⁄2 cup dry white wine (red works too)
- 5 medium whole tomatoes, peeled and pureed (~ 14 oz. canned diced tomatoes)
- 1 teaspoon sugar
- 1 tablespoon tomato paste
- 1 tablespoon lemon juice
- salt and pepper
- Sauté onion and basil in 3 T. of stock until stock evaporates.
- Add the broth, wine, tomato purée, sugar, tomato paste, and lemon juice.
- Cook 10 minutes.
- Season with salt and pepper to taste.
Lovely, fresh flavour. I really liked the fresh tomato and basil combination; usually when I make soups it's in the winter and I use canned tomatoes, but I caught this when I still have a basket full of fresh from the garden. I didn't think the lemon made it too tangy, I liked it as is. The one thing I think I'll do differently next time is use roma tomatoes instead of regular, just to try to cut down on some of the juice, or maybe less stock. I just prefer a bit thicker of a soup. (I know, the recipe name says light, but still)
Made for Fall 2011 PAC.
This is a truly satisfying, simple soup. I tossed in a bay leaf during simmer time and served it with crusty french bread. Like all soups, it's even better the second day. There's room for some creative additions such as egg noodles, extra vegetables and 1/3 cup cream (added before serving). The lemon juice makes this soup quite tangy. I think I will omit it next time. Thank you for posting this recipe!