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Tomato-Basil Soup

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“From the Minneapolis restaurant, Yvette's. Perfect in summer and fall when tomatoes are plentiful.”
READY IN:
1hr 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In soup kettle, saute onion, celery, carrot, thyme and bay leaf in 2 tablespoons butter over medium heat until thoroughly cooked, about 10 minutes.
  2. Turn heat to high; quickly stir garlic into vegetables.
  3. Add tomatoes and pepper; heat to simmer.
  4. Cook 15 minutes.
  5. Puree soup in blender or food processor.
  6. Strain through moderately fine sieve into kettle.
  7. Whisk in cubed butter and basil.
  8. Remove bay leaf.
  9. Salt to taste.

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