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Warm Winter Soup (phases 2,3)

Source of Recipe

sbd/rita flynn-rc


Recipe Introduction

For Phases 2 and 3 only

List of Ingredients












8-10 ripe tomatoes, cored, halved, and seeded

1 1/2 teaspoons olive oil

2 red onions, chopped

1 clove garlic, minced

3 cups defatted, reduced-sodium chicken stock

3 tablespoons chopped fresh basil

salt and freshly ground black pepper to taste












Recipe

Preheat broiler. Spray a baking sheet with nonstick cooking spray. Place tomatoes on the baking sheet, cut-side down. Broil until skins are blistered, about 10 minutes. Set aside to cool. Slip off skins and chop coarsely.

Meanwhile, in a medium-sized saucepan, heat oil over medium-low heat. Add onions and saute for 5 minutes. Add garlic and saute until the onions are very soft, about 5 minutes longer. Stir in tomatoes and cook, stirring for 1 minute. Transfer the mixture to a food processor or blender and process until smooth, return to the saucepan. Stir in chicken stock and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in basil. Season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.



Final Comments

The soup can be stored, covered, in the refrigerator for up to 2 days.