3 Reviews

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!

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sinead September 02, 2008

This made a wonderful hearty soup that we both loved. Modified as follows: Cook 2 strips of bacon until crisp. Add onions and sweat. Add 2 carrots & 2 ribs of celery with leaves. Add 1/2 cup of dried tomatoes. To thicken, add dried bread, a potato, or a tablespoon of so of rice (I used a combo of above). I had roasted a red bell on BBQ and saved 1/2 for garnish (adding other half to soup). Added chicken stock & white wine & cooked 20 minutes. Added a combo of fresh basil, tyme, & parsley in last minute of cooking. Put in blender & blended fine. Added pepper & salt as needed (no salt needed). Placed in bowl & drissled heavy cream in soup & garnished with julianned roasted red pepper (above) & fresh basil. One dish served with cream & one without. It was delicious either way. If I had not have had the home dried tomatoes, I would have used paste to "bump up" the intense tomato flavor. Soup was good enough for guests or fine dining. Have saved this for future use.

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Chef 565650 Jim July 15, 2008

This was just the ticket for all the lovely tomatoes out in the shops this time of year. I had to sub red wine for white, but otherwise followed the recipe exactly. I left out the cream as suggested. I served it by sprinkling some extra basil leaves on top, grinding over some black pepper and scattering over a bit of grated mozzarella cheese. Some Irish soda bread on the side completed the meal. Yum!!

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Sackville August 24, 2003
Tomato and Fresh Basil Soup