"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Tuscan Tomato Soup Recipe

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

Contributor:  
Contributor:  
Kathy Gray Heim
Added: Friday, June 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
4 cups (32 oz) chicken broth
˝ cups finely chopped basil leaves
Salt and freshly ground pepper
3 lb ripe tomatoes, peeled and seeded or 3 (14oz) cans diced tomatoes, undrained
˝ cup Parmesan Cheese (freshly ground would be nice but not required)

Directions:
Directions:
Heat oil over medium heat and sauté onion 5-7 minutes. Add garlic and cook until softened, 30 seconds. Add tomatoes, basil and broth, raise to high heat and bring to a boil. Reduce heat and simmer until tomatoes are softened, about 30 minutes. Remove from heat.

In blender or food processor, puree the soup in batches leaving a little bit of texture if desired.

When ready to serve, reheat on medium heat. Season with salt and pepper and sprinkle with cheese when served.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
1 hour

 

 

 

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