Sunday, September 21, 2008

Creamy Tomato Basil Soup

Fresh garden tomatoes make this soup extra delicious and healthy. When I want it more hearty, I add mini pasta. This recipe mimics one of my favorite soups served at Zuppa's, a local organic soup and salad restaurant.

3 T. olive oil

1/4 cup butter

1 large onion, chopped

2 cloves garlic, chopped

12-15 fresh tomatoes, peeled an chopped

3-4 cups chicken broth

1/2 c. fresh basil leaves

3/4 tsp. salt

pepper to taste

1/2 c. whipping cream

Saute onion in buter and olive oil. Cook for 7-8 minutes until tender. Add garlic, tomatoes, chicken broth, basil leaves, salt and pepper. Simmer for 15-20 minutes. Remove from heat and puree mixture in a blender or food processor. Return to saucepan and bring to a simmer. Stir in whipping cream. If desired, add any type of small pasta (precooked).

*To peel tomatoes, dip them in boiling water for 30 seconds. Skin should easily peel off.

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