Tomato and Fresh Basil Soup
- Reviews 3
Ready In: 55 mins
Serves: 4-6
Ingredients
- 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
- (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.).
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