Monday, September 12, 2011

Tomato Basil Soup

Thanks Anette, it’s hitting the spot for sure!
1/2 medium white onion minced
2 – 3 cloves garlic minced
2 (28 ounce) cans crushed tomatoes
1 (14.5 ounce) can diced tomatos
1 (14.5 ounce) can chicken broth
18 – 20 fresh basil leaves, minced
1 teaspoon sugar
1 1/2 cup half and half
1 teaspoon corn starch
1/4 cup butter/margarine or olive oil.
In a large saucepan, melt the butter and saute the onions and garlic until the onions are translucent. Then add the chicken broth( or veg if you desire), crushed tomatos and diced tomatos. Bring to a boil ad simmer for about 10 minutes. Mix the half and half with cornstarch and then add to the boiling tomato mixture. Stir to combine. Add the basil and sugar mixing well. Taste and adjust with salt and pepper to your preference.
*i added cheddar cheese to the soup and some to garnish on top*
*also, i took most of the tomatoes and pureed them in my food processer to make a smooth soup*
* i cut the butter to about 2 Tablespoons, you could even cut it farther if you wish*
* i didn’t have fresh basil either, so i used dried*

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