Tomato Basil Soup
Source of Recipe
NOFO, cafe
List of Ingredients
1/4 cup extra virgin olive oil
2 tablespoons chopped garlic
1 tablespoon crushed red pepper
1/2 cup chopped white onion
1/2 cup shredded carrot
1 cup dry white wine
3 cups roasted red bell peppers
6 (14.5 ounce) cans whole tomatoes, drained
4 tablespoons butter
1 cup heavy cream
6 cups (loosely packed) basil chiffonade
Salt and pepper, to taste
Recipe
Heat oil in a large, heavy pot over medium heat. Add garlic and saute for 2 minutes, being careful not to burn garlic. Add red pepper, onion and carrot, and saute about 3 minutes until onions are translucent. Add white wine, raise heat to high, and reduce by half.
Add roasted peppers and tomatoes, and bring to a boil. Reduce heat and simmer for 1 hour. Cut butter into pieces and add to the soup. Add cream and basil, and heat just enough to warm through. Puree soup in the pot with a
hand-held immersion blender, or transfer to a food processor to puree. Season to taste with salt and pepper, and serve immediately.
Makes 12 servings.
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