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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup, by , is from for the LOVE OF COOKING (part 2), one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Donna Ferrante


3 (14 ounce) cans of fire roasted tomatoes
6 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock (or vegetable stock for vegetarian)
1/2 cup half and half
1 tablespoon red pepper flakes (optional)
2 ounces olive oil
20 fresh basil leaves (rolled and cut into a chiffonade)

In a heavy pot over medium-high heat, pour in the olive oil and saute onion until is translucent. Add the chopped garlic (except for 1 clove) and saute for 30 seconds.
Add the cans of fire roasted tomatoes (including the juice) to the pan and cover and cook for 15 minutes, stirring occasionally.
Remove the lid and add the chicken broth and half & half. Bring the mixture to a simmer and continue simmering to reduce the liquid in the soup, about 10 to 12 minutes.
Add the remaining chopped garlic clove and fresh basil (reserve some for a garnish) and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes more.
Using an immersion blender (or carefully transferring soup to a blender), puree soup until all big chunks are gone. (You can puree your soup until completely smooth, but I prefer a little texture still to mine.)
Serve with a small sprinkle of the reserved basil as a garnish.




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