Recipe by basia1
A wonderful, comfort food that fills the house with a wonderful aroma. Originally from Vegetarian Cooking by Linda Fraser.
Top Review by sinead
Just made this and its absolutely yummy.A lovely intense tomato flavour.I also left out the cream(far healthier) and to be honest it really doesn't need it.Will definitely be making it again.Thanks!
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 lbs ripe Italian plum tomatoes, roughly chopped
- 1 clove garlic, roughly chopped
- 3 cups vegetable stock
- 1⁄2 cup dry white wine
- 2 tablespoons sun-dried tomato paste
- 2 tablespoons shredded fresh basil
- 2⁄3 cup heavy cream (*see note.)
- salt & freshly ground black pepper
- 1 whole basil leaves, to garnish
Directions See How It's Made
- (Note: I totally omit the cream. After cooking and then processing, the soup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. Simply omit the pressing of the soup through the sieve and the addition of the c) Heat the oil and butter in a large saucepan until foaming.
- Add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
- Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dred tomato paste, with salt and pepper to taste.
- Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
- Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
- Add the cream and heat through, stirring.
- Do not allow the soup to approach the boiling point.
- Check the consistency and add more stock if necessary, then season with salt and pepper.
- Pour into heated bowls and garnish with basil.
- Serve at once.
- (Can also be frozen and served later.).