Thursday, August 30, 2012

Tomato Basil Soup


    • 5 cloves
    • 1 tablespoon olive oil
    • 2 tablespoons butter
    • 1 medium onions, finely chopped
    • 2 lbs plum tomatoes, ripened and roughly chopped
    • 2 cups vegetable stock
    • 1/2 cup dry white wine
    • 1/2 cup fresh basil, shredded and loosely packed
    • Optional:  heavy cream 2 table spoons
    • salt & freshly ground black pepper


  1. Heat the oil and butter in a large saucepan until foaming.
    Add the onion and roasted garlic. Cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
    Stir in the chopped tomatoes, then add the stock, white wine and salt and pepper to taste.
    Bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, stirring occcasionally.
    Process the soup with the shredded basil in a blender or food processor, add back to pan
    Add the cream and heat through, stirring to a hot eating temp
    Check the consistency and add more stock if necessary, then season with salt and pepper.

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