Tomato and Fresh Basil Soup

Tomato and Fresh Basil Soup

Recipe by Mudita BhageriaCourse: Side, Soup, lunchCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

20

minutes

This soup is delicious to have on a cold day! The tomatoes are at their best in late summer or early fall, so try this then and be amazed!

Ingredients

  • 1 tbsp olive oil

  • 2 tbsp butter

  • 1 medium onion- finely chopped

  • 2 pounds ripe Italian plum tomatoes – roughly chopped

  • 1 garlic clove – roughly chopped

  • 3 cups vegetable stock

  • ½ cup dry white wine

  • 2 tbsp sun-dried tomato paste

  • 2 tbsp shredded fresh basil

  • ⅔ cup heavy cream or whole milk

  • Salt and freshly ground black pepper

  • Basil leaves for garnish

Directions

  • Take a large saucepan put it on the burner. Add the oil and butter.
  • When the oil is heated, add the onion and garlic. Stir gently for about 3 minutes; make sure to not make them brown.
  • Then add the tomato, white wine, and sun-dried tomato paste, salt, and pepper. Now, pour the stock and shredded basil; wait until boiling.
  • Then, half cover the lid and simmer for about 20 minutes. Keep stirring so that it does not turn brown in the bottom.
  • Take this mixture and put it in the blender or food processor. Put in a clean pan and heat on the gas.
  • Add cream, and keep stirring. Do not boil it. Check the consistency and add more stock if required. Then season with salt and pepper, serve hot in the bowls and garnish with basil. Serve at once.    

Notes