"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Tomato Soup with Basil and Dill Recipe

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This recipe for Tomato Soup with Basil and Dill, by , is from The Clark Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Michelle Rice
Added: Tuesday, January 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T. olive oil
4 large garlic cloves
8 large chopped shallots
1 tsp each parsley, dill, basil
1/4 c. dry white wine
4 ripe tomatoes, skinned, seeded and chopped in cubes
2 c. whipping cream
1 large can pureed plum tomatoes
1/4 c Parmesan

Directions:
Directions:
Saute onion family and spices. Add wine and reduce by half. Add tomatoes and heat. Add cream and plum tomatoes. Bring to boil. Simmer 5 minutes. Add Parmesan cheese, stir. Season with salt and pepper.



That's the original recipe. What I usually do is this.

Instead of shallots I use a small onion, chopped. Instead of 4 ripe tomatoes I usually use a couple cans of diced tomatoes juice and all. I also add a handful of chopped fresh basil if I have it on hand.

Personal Notes:
Personal Notes:
My mom first made this for me when they were living in Toronto, it was so wonderful and when I have it, it always reminds me of visiting them there.

 

 

 

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