Tomato And Fresh Basil Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 lbs ripe italian plum tomatoes, roughly chopped
• 1 clove garlic, roughly chopped
• 3 cups vegetable stock
• 1/2 cup dry wine
• 2 tablespoons sun-dried tomato paste
• 2 tablespoons shredded fresh basil
• 2/3 cup heavy cream (*see note.)
• salt & freshly ground black pepper
• 1 whole basil leaves, to garnish

Recipe

• 1 (note: i totally omit the cream. after cooking and then processing, the soup has a nice thick consistency that doesn't really need to be thickened more- or the added calories. simply omit the pressing of the soup through the sieve and the addition of the c) heat the oil and butter in a large saucepan until foaming.
• 2 add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
• 3 stir in the chopped tomatoes and garlic, then add the stock, wine and sun-dred tomato paste, with salt and pepper to taste.
• 4 bring to a boil, then lower the heat, half cover the pan, and simmer gently for 20 minutes, shirring occcasionally to keep the tomatoes from sticking to the bottom of the pan.
• 5 process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
• 6 add the cream and heat through, stirring.
• 7 do not allow the soup to approach the boiling point.
• 8 check the consistency and add more stock if necessary, then season with salt and pepper.
• 9 pour into heated bowls and garnish with basil.
• 10 serve at once.
• 11 (can also be frozen and served later.).