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Monday, September 19, 2011
italian tomato basil soup ♥
2 yellow onions, chopped
2 garlic gloves, chopped
3 Tbls of extra virgin olive oil
6 pounds of roma tomatoes, quartered
1 tsp of salt
1/2 tsp of fresh ground black pepper
3 fresh sprigs of thyme
1 tsp of sugar
1 bay leaf
1/4 cup of fresh basil, chopped
1 cup of fat free heavy whipping cream, warmed
In a large pot sauté the onions and garlic in the olive oil until the onionsturn a golden brown.
Add the tomatoes, salt, salt, pepper, thyme, bay leaf and basil.
Bring to a boil over medium heat.
Cook uncovered for 15 to 20 minutes until tomatoes are cooked anddisintegrated.
Let the soup cool
Puree the soup in small batches in a blender or food processor.
Strain the soup to remove any seeds.
Re-heat the soup and stir in the warm whipping cream before serving.enjoy!
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September 19, 2011 at 8:22 PM
Tomato and basil marriage in the heaven.And of course so is the soup;)
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