Friday, October 3, 2014

Tomato Soup

 The Best Tomato Soup Ever 
10 – 12 Servings

 Ingredients
¼ cup olive oil
½ cup chopped onions
⅔ cup chopped garlic
1 quart vegetable broth
2 quarts crushed tomatoes
2 teaspoons sugar
2 teaspoons basil, dried
¼ teaspoons salt – dependent upon type of broth used
¼ teaspoon black pepper
½ cup heavy cream
¼ cup fresh chopped basil leaves

Method
In a large stock pot, heat the oil and saute the onions for 2 minutes, add the garlic and saute another minute.
 Add the vegetable broth, crushed tomatoes, sugar, basil salt and pepper; cook 45 minutes to 1 hour.
Taste for season and adjust salt and pepper as needed.
Remove from heat, stir in the cream then puree with an immersion blender or in a food processor.
If pureeing using a food processor, return pureed soup to the pot then stir in the fresh basil.

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