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SOUP/Tomato Basil Soup Recipe

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This recipe for SOUP/Tomato Basil Soup, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marilee Larkey
Added: Saturday, August 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion
1 T. olive oil
2 large cans whole tomatoes or a dozen or so medium tomatoes (preferably Roma)
4 cups chicken broth
1 t. minced shallot
2 t. balsamic vinegar
1 cup heavy cream
salt and pepper to taste
6 or more basil leaves sliced in thin strips

Directions:
Directions:
Saute sliced onion in olive oil in a heavy pan and cook over medium heat until soft, about 7 minutes.

Add tomatoes chopped in large pieces, basil, chicken broth, shallot, salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.

Puree soup in food processor.

Heat soup, add balsamic vinegar and stir in heavy cream.

Serve with a basil garnish.

Personal Notes:
Personal Notes:
You will have to try and judge how many tomatoes you need to compare to two large cans of tomatoes. I would use Roma if you have them. The skin must be removed. You will also have to experiment with how much Basil you use. I use more than six sprigs (leaves). Use heavy cream as the recipe says as it will help the soup not to curdle. This soup is so delicious.

 

 

 

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