Tomato and Fresh Basil Soup
- Ready In:
- 55mins
- Ingredients:
- 12
- 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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Reviews
-
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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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!!
RECIPE SUBMITTED BY
basia1
United States
Recently married, I live in South Florida. I enjoy cooking and entertaining when I can. We recently bought a house and are trying to get our lives together. My husband loves me trying new recipes (as long as they don't have veggies!) which is great, because I love to try them. Everyone that comes to our house becomes a taste tester. :)