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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Creamy Tomato Basil Soup Recipe

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This recipe for Creamy Tomato Basil Soup is from Momma Whitley's Munchies II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tablespoons Olive Oil
1 Medium Sweet Onion, Chopped (about 2 cups chopped)
1 Heaping Teaspoon Fresh Minced Garlic
1 (28 ounce) Can Whole Peeled Tomatoes in Juices
4 Cups Chicken Stock (or Broth)
1 Cup Herb Seasoned Bread Crumbs
Kosher Salt & Freshly Ground Pepper
1 Tablespoon Sugar
1 Cup Milk
⅓ Cup Loosely Packed Thinly Sliced Fresh Basil
Grated Parmesan Cheese for Garnish
Directions:
Directions:
Heat olive oil in a large soup pot over medium heat. Add chopped onions and cook until soft and just beginning to brown (about 8-10 minutes), stirring frequently.

Add minced garlic, stirring constantly for an additional minute.

Add tomatoes, juice, chicken stock, sugar and bread crumbs. Season with salt and pepper, to taste. Bring to a gentle boil. Reduce heat, cover and simmer for 20 minutes.

Carefully puree tomato mixture in a blender. I usually puree 2 batches separately in my blender.

Return tomato mixture to the soup pot. Add milk and basil, stir to combine. Simmer (covered) for an additional 20 minutes.

Serve sprinkled with grated Parmesan cheese.

 

 

 

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