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Tomato and Fresh Basil Soup Recipe

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This recipe for Tomato and Fresh Basil Soup, by , is from Great Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Reed
Added: Wednesday, February 15, 2006


1 tbsp olive oil
2 tbsp butter
1 medium onion, finely chopped
2 lbs ripe tomatoes, roughly chopped
1 clove garlic, roughly chopped
3 c chicken stock
1/2 c dry white wine
2 tbsp tomato paste
1 bunch shredded fresh basil, plus a few whole leaves to garnish
2/3 c heavy cream
salt and fresh ground pepper

Heat oil and butter in a large saucepan until foaming, Add the onion and cook gently for about 5 min, stirring frequently, until softened but not brown.

Stir in the chopped tomatoes and garlic, then add the stock, white wine and tomato paste with salt and pepper to taste. Bring to a boil, then lower the heat, half cover the pan and simmer gently for 20 min, stirring occasionally to prevent the tomatoes from sticking.

Process the soup with the shredded basil in a blender or food processor.

Add the heavy cream and heat through, stirring. Do not let the soup boil. Check the consistency and add more stock if necessary and then taste for seasoning. Pour into heated bowls, garnish with basil and serve immediately.

The soup can also be served chilled. After processing chill at least 4 hours and serve in chilled bowls.

Number Of Servings:
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