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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup, by , is from Pound's Briggs 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!

Margie Briggs


1 tsp. extra virgin olive oil
½ cup minced white onion
1 tsp. minced garlic
2 (28 oz.) cans crushed tomatoes
3 cups chicken broth
¼ cup heavy cream
⅓ cup minced fresh basil
⅓ cup granulated sugar
2 tsp. minced fresh parsley
¼ tsp. dried oregano
¼ tsp. salt
¼ tsp. ground black pepper

Garnish: 3-4 croutons and parmesan cheese

Heat 1 tsp. of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cook, uncovered for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. (Mixture may still be hot and you don't want the lid of the blender to pop off.) Blend on high speed for about a minute and then pour mixture into a large bowl or pitcher. Add the rest of the mixture to the blender and blend on high speed for one minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble, then reduce heat and simmer for 20 minutes. Serve approximately 1 cup of soup with a garnish of 3-4 croutons and parmesan cheese.




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