"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cream of Tomato with Fresh Basil Recipe

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This recipe for Cream of Tomato with Fresh Basil, by , is from Schwartz Family, 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!

Contributor:  
Contributor:  
Doug Schwartz

Category:
Category:

Ingredients:  
Ingredients:  
½ cup butter or vegetable oil
1 medium onion, small dice
1 carrot, small dice
1 rib celery, small dice
2 tsp garlic, minced
1 tsp Italian seasoning or herbs de Provence
½ cup all purpose flour
1 e 28 oz can whole peeled plum tomatoes
2 cup tomato puree
1 Qt chicken or vegetable broth plus 2 tablespoons chicken paste
¾ cup heavy cream
1 splash sherry or balsamic vinegar
large handful of fresh chopped basil, stems removed
salt and fresh ground pepper to taste

Directions:
Directions:
Cook carrots, celery and onions in butter over medium heat until onions are translucent.
Add garlic and spices, continue to cook for 2-3 minutes.
Add flour to form a roux and cook for 3-5 minutes. Mixture should be the consistency of “wet sand”
Add tomatoes, puree and stock and chicken paste, bring to a boil, reduce heat and simmer 20-30 minutes
Add cream and return to simmer.
Add basil then puree in a food processor, blender or emersion blender. Add splash of sherry or balsamic vinegar, salt and pepper to taste.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
One of the quickest soups you'll ever make.

 

 

 

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