Tomato Basil Soup


There’s nothing like Tomato Basil Soup. I wasn’t sure how the soup would come out since I didn’t use fresh tomatoes, but it was fantastic. I’m convinced I can enjoy one of my favorite soups any time of the year.

Ingredients:
  • 2 tablespoons olive oil, (I used roasted garlic olive oil)
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 ribs celery, finely chopped
  • 3 garlic cloves, minced
  • 1 28-oz can of whole plum tomatoes
  • 1 6-oz. can tomato paste, basil, garlic & oregano
  • 1 1/2 (14 oz.) cans of chicken broth
  • 1/2 cup sherry cooking wine
  • 2 tablespoons fresh basil, chopped
  • 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
Directions:
  1. Heat olive oil and butter in a large saucepan; add onions and celery, and cook to translucent
  2. Add garlic, cook for about a minute
  3. Add remaining ingredients, except cream
  4. Cook over medium-low heat for about 30 minutes
  5. Remove from heat, add cream
  6. Carefully pour or ladle soup into a blender
  7. Blend for about 1/2 minute
  8. Serve
Twist: Sherry, tomato paste with basil, garlic & oregano

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