Tomato Basil Soup
- December 29, 2010
- no comments yet
3 c. canned peeled plum tomatoes
3/4 lbs carrots, peeled and chopped
3/4 lbs onions, chopped
1 tbsp dried basil
1/4 c. olive oil
8 c chicken or vegetable stock
3 c. heavy cream
1 tbsp kosher salt
1 tbsp black pepper
1/2 c. fresh basil leaves
Freshly grated Parmesan cheese
- In a large pot, heat the olive oil.
- Sautee the carrots and onions at medium heat for 15 minutes.
- Add the dried basil, salt, pepper and tomatoes. Bring to a simmer.
- Add the chicken/veggie stock to the pot and bring to a boil.
- Simmer for 45 minutes.
- Puree the soup using a hand blender while adding the heavy cream until it has a smooth, thin consistency.
- Once in individual bowls sprinkle with fresh Parmesan, add a fresh basil leaf, and serve.
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