Fresh Tomato and Basil Soup
"Recipe by Ina Garten that I found on the Care2 website. Sounds delicious and as it uses 2 of my favourite ingredients I'm posting here for safe keeping."
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
4 serves
- Serves:
- 4
ingredients
- 3 tablespoons olive oil, extra virgin
- 2 red onions, chopped (about 1 1/2 cups)
- 2 carrots, chopped
- 3 garlic cloves, minced
- 5 tomatoes, large and vine ripened and coarsely chopped
- 1 1⁄2 teaspoons sugar
- 1 tablespoon tomato paste
- 1⁄4 cup fresh basil, chopped
- 3 cups stock, vegetable
- 1 - 1 1⁄2 tablespoon salt, coarsee
- 2 tablespoons pepper, freshly ground
- 3⁄4 cup heavy cream
- fresh basil leaf (to garnish)
directions
- In a large, heavy pot over medium-low heat, heat oil. Stir in onions and carrots and cook until very tender, 10-15 minutes.
- Stir in garlic and saute for an additional 1 minute.
- Stir in tomatoes, sugar, tomato paste, vegetable stock, salt and pepper. Turn the heat to medium-high, bring to a boil, and lower the heat and simmer until the tomatoes have become very tender, about 30-40 minutes.
- Remove from heat and stir in cream.
- Run the soup through a food mill, if you have one, and discard the dry pulp leftover. If you don’t have a food mill, puree the soup in either an immersion blender or food processor.
- Return the soup to the pot, and gently reheat until just hot.
- Garnish with basil and serve.
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RECIPE SUBMITTED BY
Kiwi Kathy
New Zealand
Based in Whangarei NZ. My favourite recipe book is by a two NZers, Alison and Simon Holst Meals without Meat. This book is my all time stand by for healthy inexpensive meals. I wouldn't be without it. I love cooking and look forward to preparing meals each evening.
