Cream of Tomato Soup With Basil And Sun-Dried Tomatoes
ready in: 30-60 minutes
recipe id: 14479
cook method: stovetop
1 tablespoon butter
1 tablespoon olive oil
3 large shallots, chopped
2 cloves garlic, chopped just a little
1 can (28 ounce size) diced tomatoes
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
6 sun-dried tomato slices, chopped
2 cups chicken or vegetable broth
1/4 teaspoon baking soda
1/2 teaspoon sugar
1/2 cup light cream
salt and pepper, to taste
fresh basil leaves to garnish, lightly chopped
In a 2-quart pot, melt the butter and oil together over low heat. Add the shallots and cook slowly for about 10 minutes or until soft.
Add the garlic about 5 minutes after beginning the shallots.
Add the canned tomatoes (juices too), sun-dried tomatoes, dried herbs, and broth, simmer slowly, covered for about 20 minutes.
Turn off the heat, let soup cool a wee bit. Puree the soup in the pot using a hand blender (or for a smoother soup use a food processor).
With soup back in the pot add the baking soda, sugar and cream. Heat the soup gently to serve, but do not let it boil. Season with salt and pepper.
Garnish with fresh basil if you have it.
I made this soup a few days ago and thought it was worth recommending. It is very easy and uses ingredients already in most homes. (I got the original recipe off a newsgroup, maybe this one,but fiddled about with it enough to make it my own)
nutritionNutritional data has not been calculated yet.
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