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Tomato-Basil Cream Soup Recipe

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This recipe for Tomato-Basil Cream Soup, by , is from May I Have That Recipe ?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Bearden
Added: Monday, March 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 shallots diced
1/2 lb. leeks, chopped
1 stalk celery, chopped
2 or 3 cloves garlic, chopped
2 T. olive oil
2 (14 1/2 oz) cans Italian style tomatoes-undrained
1 T. dried basil
2 (14 1/2 oz) cans chicken broth
1/4 t. salt
1 c. whipping cream
Garnish-lemon slices and basil sprigs

Directions:
Directions:
Cook first 4 ingredients in hot oil in a Dutch oven over low heat 10 to 12 minutes or until tender (do not brown) Add tomatoes and basil, cook over medium heat, stirring occasionally for 10 min. Add broth and salt. Bring to a boil. Reduce heat and simmer, stirring occasionally for 1 hour. Cool. Process with a food blender (hand held) Add i cop whipping cream and heat thoroughly. Garnish with lemon (do not skip this-makes it taste better)

Number Of Servings:
Number Of Servings:
6 1.2 cups

 

 

 

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