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Post by Shoshanna on Oct 25, 2014 18:20:44 GMT -5
CREAMY TOMATO BASIL SOUP
2 (28oz) cans Italian crushed tomatoes with basil
1 (14 oz) can chicken broth
about 20 fresh basil leaves, minced) (I haven't tried using the dried basil yet but will experiment with it when I don't have fresh basil)
1 onion, chopped
2 cloves fresh garlic, minced
approximately 1 tsp sugar (depends on(he acidity of the tomatoes you use}
1 cup heavy whipping cream (can substitute half & half) ½ cup butter (equals 1 stick) - use butter only for a velvety texture soup
salt
pepper
ground cayenne pepper
croutons
In a Dutch oven place chopped onion and garlic with a few tablespoons of olive oil. Saute until onions are soft and translucent.
Add crushed tomatoes and broth and bring to a low boil...then cover and simmer about 15 minutes.
Add basil and sugar..testing to see if it’s enough sugar.. then add a little salt and black pepper to taste. Then add in a few small shakes (I used about 3 or 4 shakes) of cayenne pepper (you won’t taste it as hot or spicy in any way..it just adds flavor).
Continue cooking for another 5 minutes or so. Reduce heat to low and add the stick of butter stirring until it melts.. then slowly add the cream and stir constantly while adding it.
Taste and adjust for any extra salt, pepper or other.
Heat through and stir... P
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