Tomato and Fresh Basil Soup
A pungent soup for late summer, when fresh tomatoes are at their most flavorful.
Ingredients:
Serves 4-6
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, finely chopped
2 pounds ripe Italian plum tomatoes, roughly chopped
1 garlic clove, roughly chopped
about 3 cups vegetable stock
1/2 cup dry white wine
2 tablespoons sun-dried tomato paste
2 tablespoons shredded fresh basil
2/3 cup heavy cream
salt and freshly ground black pepper
whole basil leaves, to garnish
Directions:
1~Heat oil and butter in a large saucepan until foaming. Add the onion and cook gently for about 5 minutes, stirring, until the onion is softened but not brown.
2~Stir in the chopped tomatoes and garlic, then add the stock, white wine and sun-dried tomato paste, with salt and pepper to taste. Bring to a boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to keep the tomatoes from sticking to the bottom of the pan.
3~Process the soup with the shredded basil in a blender or food processor, then press through a sieve into a clean pan.
4~Add the cream and heat through, stirring. Do not allow the soup to approach the boiling point. Check the consistency and add more stock if necessary, then season with salt and pepper. Pour into heated bowls and garnish with basil. Serve at once.
Recipe from VEGETARIAN the best-ever recipe collection by Linda Fraser
