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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

TOMATO SOUP Recipe

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This recipe for TOMATO SOUP is from FELLOWSHIP HAVEN COOKBOOK, 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 (28 oz) cans Whole Plum or San Marzano Tomatoes
4 Tbsp salted butter
3 cloves garlic, minced
2 cups chicken stock
1/4 cup chopped fresh basil
Salt and freshly ground black pepper (optional)
Directions:
Directions:
Melt butter in a large pot over medium heat, meanwhile add canned tomatoes along with the juices to a blender and process until well pureed (if you like your soup with more texture you can go ahead and leave some small chunks). Add garlic to pot and sauté 30 seconds then pour in tomatoes and chicken stock and bring to a gentle bubble. Reduce heat and simmer 10 minutes. Stir in half of the basil, season with salt and pepper if desired. Plate then sprinkle with remaining basil. Serve warm.

 

 

 

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