by Webmaster
Tomato Basil Soup
June 17, 2010 in Soups/Stews by Webmaster
During the busy days of autumn it nice to have a really easy recipe that's very well-accepted by grandkids and grandpas alike. We're going to the canyon for a family soup smorgasbord dinner this evening, so the harvest aroma of soup is filling our home.
If you have a bumper harvest of tomatoes you can use them instead of canned tomatoes. (One easy way is to cut the tomatoes and bake them until the skins slide off. You'll need about 14 cups of tomatoes.) The deer thoroughly enjoyed my tomatoes so I'm using canned ones today.
Tomato Basil Soup
By Published: June 17, 2010
- Yield: 12-15 Servings
During the busy days of autumn it nice to have a really easy recipe that's very well-accepted by grandkids and grandpas alike. We're …
Ingredients
- 2 cups onion chopped (don't need to be careful in chopping)
- 3 tablespoons extra virgin olive oil
- 4 28 oz. cans tomatoes (no added herbs)
- 8 cups vegetable or chicken broth
- 2 tablespoons basil dried
- 4 teaspoon balsamic vinegar
- 2 cups heavy cream (1 pint)
Instructions
- Sauté sliced onion in olive oil in a heavy bottomed pan; cook over medium heat until soft, about 8 minutes.
- Add tomatoes chopped into large pieces, (unless you use recipe ready varieties); basil; broth. Bring to a boil, lower heat and reduce soup by ¼.
- Puree soup mixture. I used an immersible wand blender - super easy.
- You can refrigerate at this point or continue with the cream and vinegar.
- If you refrigerated, heat in the heavy bottomed pan, and add the balsamic vinegar and stir in heavy cream.
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