Tomato Basil Soup
A tasty twist on a family favorite. Red, ripe tomatoes slowly simmered in a rich cream sauce and seasoned with basil and select herbs.
Dovetailing Tip: When pureeing the Tomato Basil Soup, add any leftover carrots, onions, potatoes, and celery from the Pot Roast meal to give the soup more body and extra flavor.
|1 teaspoon||extra virgin olive oil|
|1/2 cup||minced white onion|
|1 teaspoon||minced garlic|
|2 (28-ounce) cans||crushed tomatoes|
|3 cups||chicken broth|
|3/4 cup||heavy cream|
|1/3 cup||minced fresh basil|
|1/4 cup||granulated sugar|
|2 teaspoons||minced fresh parsley|
|1/4 teaspoon||dried oregano|
|1/4 teaspoon||ground black pepper|
|shredded Parmesan cheese|
1. Heat 1 teaspoon of olive oil in a large saucepan over medium heat, and then add onion and garlic. Saute 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 cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.
2. 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, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.
3. 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 the heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese. Makes 6 servings.