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Tomato Basil Soup Recipe

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

Contributor:  
Contributor:  
Anna Markopoulos

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 Pounds Ripe Tomatoes With Seeds Removed (about 6 large)
1 Tbsp Olive Oil
1 1/2 Cups Chopped Onion
2 Garlic Cloves, Minced
2 Cups Unsalted Chicken Stock
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
2 Ounces 1/3-Less-Fat Cream Cheese
3/4 Cup Coarsely Chopped Fresh Basil

Directions:
Directions:
Place oven rack on top third of oven. Preheat broiler to high. Halve tomatoes crosswise. Place tomatoes, cut sides down, on a foil-lined baking sheet. Broil 5 minutes or until skins are slightly blackened. Remove and discard skins. Remove seeds. Heat olive oil in a large pot over medium-high heat. Add onion; saute 3 minutes. Add garlic; saute 1 minute. Stir in tomatoes; cook 2 minutes. Add chicken stock, salt, and pepper; bring to a boil. Stir in cream cheese and basil.

Carefully place tomato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a kitchen towel over lid (to avoid splatters). Blend until smooth. You can also use an immersion blender to blend the soup right in the pot.

Personal Notes:
Personal Notes:
Nothing is better than tomato soup and grilled cheese on a cold day.

 

 

 

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