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Tomato-Basil Soup

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Rich, hearty, and simple are some of the ways this soup can be described.  I did some extensive experimentation before coming up with a combination of ingredients that agreed completely with my   taste buds.  Everybody knows that tomato and basil go together in a variety of dishes, but this particular pairing is absolutely superb.

It’s such a straightforward recipe, I can’t think of any prep notes to include.  Be sure to make plenty, and freeze what you don’t eat.

3-14 oz. cans Tomato puree or crushed tomatoes
1 Bulb garlic, minced
1 Medium onion, chopped
1 cup Heavy cream
2 cups Low-sodium chicken broth
1 tsp Sugar
¼ cup Olive oil
30 Large basil leaves, finely minced
A/R Sea salt
A/R Black pepper
In a Dutch oven or similar large pot, sauté onion and garlic in olive oil.  Add cans of tomato puree; cover and simmer slowly for approximately 15 minutes,   stirring occasionally.

Add chicken broth and heavy cream; bring to a simmer again, stirring frequently until mixture reaches a moderately thick consistency.  Stir in basil and sugar; add salt and pepper to taste.

Ladle mixture into a blender; carefully puree until smooth.  Pour back into pot; heat until piping hot.  Serve hot.

This soup keeps in the fridge for 3-4 days, and freezes well.



About azdon

I believe that my unique combination of education, ability and experience would be a real asset to your company, in any capacity that… Wait a minute – this isn’t a résumé, it’s a profile – I’m sorry, I was confused for a moment. In that case, I’ll just say that I live in the beautiful desert Southwest, I’m extremely happily married, I have everything I need and almost everything I want. Is that good enough? And one more thing… I probably wouldn’t be much of an asset to your company.

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