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Soups - Tomato-basil Soup Post by :Essie Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2469

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Soups - Tomato-basil Soup

1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided (See note.)
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 (35-ounce) can Italian plum tomatoes
1 (35-ounce) can whole tomatoes (See note)
Salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups chicken broth
Fontina cheese, grated

In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid. Simmer uncovered for 30 minutes. Season with salt and pepper.

In a food processor or blender, puree tomato mixture in small batches. Return mixture to saucepan. (Soup can be stored in refrigerator up to one day ahead at this point.)

In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining 2 tablespoons basil, garlic and Italian seasoning and saute‚ for 5 minutes. Combine sauteed herbs with chicken broth and tomato mixture. Simmer until heated through. Serve immediately and garnish with grated Fontina cheese.

NOTES: To substitute dried basil, use 2-1/2 tablespoons. Fresh tomatoes can be substituted for canned whole tomatoes. Use 5 cups fresh tomatoes (7 to 8 medium tomatoes) peeled, seeded and chopped.

Serves 8 TO 10

Copyright 1992 The Junior League of Portland, Oregon, Inc. All rights reserved.
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Soup: 3 pounds tomatoes (about 4 large), washed, seeded, cut in half lengthwise 2 tablespoons olive oil 3 tablespoons unsalted butter 8 small shallots, peeled, ends removed, coarsely chopped 1 small carrot, peeled, ends removed, coarsely chopped 1 small fennel bulb, core removed, bulb only, coarsely chopped 2 to 3 cups chicken or vegetable stock 5 sprigs fresh tarragon, washed 5 sprigs fresh parsley, washed Salt and freshly ground black pepper to taste 1 cup heavy cream, optional Parsley croutons: 12 thin slices of French bread 2 tablespoons olive oil 2 garlic cloves, peeled, ends removed, cut in half 1/2 cup