Tomato Basil Soup
- Reviews 3
Ready In: 45 mins
Serves: 6
Ingredients
- 2 tablespoons butter
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 tablespoon sugar
- 2 teaspoons dried thyme leaves
- 2 bay leaves
- 1 teaspoon minced garlic
- 2 teaspoons kosher salt
- 1⁄2 teaspoon pepper
- 1⁄8 teaspoon cayenne
- 6 cups vegetable stock (can use chicken stock)
- 1 (28 ounce) can diced tomatoes
- 2 cups heavy cream
- 1 tablespoon brandy
- 3⁄4 cup basil pesto
Directions
- Melt the butter in a large stockpot over medium heat. Add the onion, celery and sugar and saute until caramelized.
- Add the thyme, bay leaves, salt, pepper, garlic and cayenne and stir.
- Add the stock and tomatoes. Bring to a boil, reduce heat and simmer for 30 minutes.
- Add the cream and brandy. Simmer 5 minutes.
- Remove the bay leaves and puree about half of the soup in a blender until smooth.
- Return the puree to the soup pot.
- Add the basil pesto and heat through.
- Serve. Can garnish with a little parmesan or mozzarella, fresh chives, croutons -- .
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