"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Creamy Tomato Basil Soup Recipe

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

Maylene White
Added: Tuesday, October 7, 2008


(All amounts approximate. Adjust as you go to taste)

2 ½ pounds fresh Tomatoes
4-6 cloves garlic (or couple of scoops of chopped)
2 smaller onions in chunks (or one large sweet onion)
½ C chopped fresh basil
2 cans chicken stock
½ C – 1 C sour cream
1 Cup half and half
4 Tbsp butter
Extra Virgin Olive Oil
Salt and Ground Pepper
Parmesan Cheese (optional)

Wash, peel* and core tomatoes. Set aside. In a large sauté pan, combine butter, olive oil, onions, garlic, until translucent. Add tomatoes and basil and continue to sauté. Add some of the chicken stock, and reduce heat to simmer. Simmer ingredients together until flavors meld (usually about 15 minutes). Doing a little at a time, pour soup mixture into blender, adding a little more chicken stock, and blend until smooth. Transfer to large stock pot, on low heat. When all done, begin to add whatever stock is left, half and half, sour cream, salt and pepper, and parmesan cheese to soup for desired consistency; constantly stirring soup mixture. Simmer together for a few minutes, and ladle into soup bowls and serve.

Personal Notes:
Personal Notes:
Peeling Tomatoes—immerse clean tomatoes in boiling water for a minute, then begin peeling. The skins will just fall off.

Cook’s Note:
Don’t have enough to serve a crowd? Add a jar of Tomato Basil Spaghetti Sauce while blending ingredients. They’ll never know the difference!




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