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TOMATO AND BASIL SOUP Recipe

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This recipe for TOMATO AND BASIL SOUP, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Wednesday, October 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 T olive oil
1 c chopped peeled carrot
1 c chopped onion
1 c chopped celery
1 T chopped fresh thyme or 1t dried
2 t minced garlic
1 bay leaf
1 28oz can diced tomatoes in juice
1 14-16 oz can diced tomatoes in juice
1 3/4 c vegetable broth
1/2 c whipping cream
6T chopped fresh basil
1 plum tomato, seeded, chopped

Directions:
Directions:
Heat 2 T olive oil in heavy large saucepan over medium heat. Add chopped carrot, onion and celery, saute until beginning to soften. Mix in thyme, garlic and bay leaf. Add all canned tomatoes with their juices and vegetable stock; simmer 20 minutes. Add whipping cream. Mix in 5 T chopped fresh basil. Working in batches, puree soup in blender. Return to stockpot. Season with salt and pepper. Serve with chopped tomato and remaining fresh basil.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I'm not a great lover of tomato soup, But this is delicious.

 

 

 

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