Tomato-Basil Cream Soup
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Thursday, 23 June 2011 18:29
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4 shallots, diced ½ pound leeks, chopped 1 celery stalk, chopped 2-3 garlic cloves, pressed 2 TBS olive oil 2 14 ½ ounce cans Italian-style tomatoes, undrained and chopped 1 TBS dried basil 2 14 ½ ounce cans chicken broth ¼...

 

  • 4 shallots, diced
  • ½ pound leeks, chopped
  • 1 celery stalk, chopped
  • 2-3 garlic cloves, pressed
  • 2 TBS olive oil
  • 2 14 ½ ounce cans Italian-style tomatoes, undrained and chopped
  • 1 TBS dried basil
  • 2 14 ½ ounce cans chicken broth
  • ¼ tsp salt
  • 1 cup whipping cream
  • Garnishes:
  • Lemon slices
  • Fresh basil sprigs
  1. Into Dutch oven sauté first 4 ingredients in oil over low heat for 10-12 minutes (do not brown)
  2. Add tomatoes and basil; stirring occasionally, cooking for 10 minutes
  3. Add broth and salt; bring to a boil;
  4. Reduce heat and simmer, stirring occasionally, 1 hour. Cool
  5. Remove half of the ingredients to food processor or blender until smooth; return to pot
  6. Slowing add whipping cream; cook, stirring constantly, until thoroughly heated (do not boil)
  7. Garnish with lemon slices and basil sprigs

Serves 4

 

Last Updated on Saturday, 22 August 2015 18:47