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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 , 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:  
Donna Ferrante

Category:
Category:

Ingredients:  
Ingredients:  
3 (14.5 ounce) cans of fire roasted or other good quality tomatoes
6 garlic cloves (chopped)
1 yellow onion (diced)
2 c. chicken stock (or vegetable stock for vegetarian)
c. half and half
2 oz. olive oil
20 fresh basil leaves (rolled and cut into a chiffonade)
salt and pepper to taste

Directions:
Directions:
In a heavy pot over medium-high heat, pour in the olive oil and saute onion until translucent. Add the chopped garlic (except for 1 clove) and saute for 30 seconds.
Add the cans of tomatoes (including the juice) to the pan; cover and cook for 15 minutes, stirring occasionally.

Add the chicken broth and half & half. Bring the mixture to a simmer and continue simmering, uncovered, 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 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, or leave a little texture.)

Serve with a small sprinkle of the reserved basil as a garnish.

Personal Notes:
Personal Notes:
Sometimes referred to as "the little black dress" of soups, there are probably as many recipes for tomato soup as there are cookbooks. This is one of my favorites.

 

 

 

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