Monday, January 13, 2014

Tomato Basil Soup by Katelyn Fischer

Tomato Basil Soup

3 cloves of garlic, minced
2 tbsp olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups of stock (chicken or vegetable)
1 tsp of sea salt
1 tsp sugar
1/2 tsp fresh ground black pepper
1/4 cup heavy cream
3 tbsp of fresh basil, julienned
parmesan cheese for serving

In a saucepan, saute garlic in olive oil on medium heat for 1 minute - being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add stock, salt, pepper, and sugar. Cook the soup on medium at a simmer for 10 minutes. To finish, reduce the heat to low and stir in the heavy cream and basil. Serve topped with parmesan cheese.

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