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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup is from Sara and Matthew's 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 tbsp. extra-virgin olive oil
• 1/2 c. onion, chopped
• 4 cloves garlic, finely chopped
• 3 c. diced tomatoes, undrained
• 1 c. chicken broth
• 1/2 tsp. dried oregano
• Pinch crushed red pepper
• Salt and freshly ground black pepper
• 1 c. loosely packed basil leaves, roughly chopped
• 2 tbsp. heavy cream

Directions:
Directions:
Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until soft and translucent, 5 to 6 minutes. Add the garlic and continue cooking, stirring continually, until fragrant and barely golden, 2 minutes additional. Add the tomatoes, chicken broth, oregano and crushed red pepper. Stir to combine and season to taste with salt and pepper. Reduce the heat to medium low, add the basil, cover and cook for 20 minutes, stirring occasionally. Stir in the cream and purée the soup using a hand-held or conventional blender. Ladle into bowls and garnish with chopped basil if desired. Makes 4 servings

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
35

 

 

 

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