Tomato Basil Soup
There’s nothing like Tomato Basil Soup.
I wasn’t sure how the soup would come out since I didn’t have fresh tomatoes on hand; however, it was fantastic.
Now I’m convinced that I can enjoy one of my favorite soups any time of the year. In an effort to cut back on my spending, I’m trying to use what I have. In doing so, the results have been very rewarding. I wasn’t sure how the soup would come out since I didn’t have fresh tomatoes on hand; however, it was fantastic.
Ingredients:
· 2 tablespoons roasted garlic olive oil
· 2 tablespoons butter
· 1 onion, chopped
· 2 ribs celery
· 3 garlic cloves, minced
· 1 28-oz can whole plum tomatoes
· 1 6-oz. can tomato paste, basil, garlic & oregano
· 1 1/2 cans of chicken broth
· 1/2 cup sherry
· 2 tablespoons fresh basil, shredded
· 1/2 teaspoon dried thyme
· Salt to taste
· 1/2 teaspoon freshly ground black pepper
· 1/2 teaspoon smoked paprika
· 1/2 cup heavy cream
- Heat olive oil and butter or ghee in a large pot; add onions and celery, cook to translucent
- Add garlic, cook for about a minute
- Add remaining ingredients, except cream
- Cook over medium-low heat for about 30 minutes
- Simmer for about 15 minutes
- Remove from heat
- Add cream
- Carefully pour or ladle soup into a blender
- Blend for about 1/2 minute
- Serve
Twist: Sherry, tomato paste with basil, garlic & oregano
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