Tomatoe and basil soup
Recipe by Michele Poole
1 tbsp extra virgin olive oil
2 tbsp butter
4 medium cloves garlic smashed and sliced
2 medium sweet onions coarsly chopped
4 cups chicken broth
2 medium carrots roughly chopped
8 cups chopped fresh tomatoes
2 bay leaves
2 tbsp tomatoe paste
1tbsp balsamic vinegar
1 tsp sugar
1 1/2 - 2 tsp salt start with 1 and add to taste
1/2 cup packed basil divided
4 oz fresh mozzarella (I used the sliced bocconcini)
2 tbsp toasted pine nuts
I added 1 cup orzo cooked orzo noodles as well...for shits and giggles
Prep. Time → 30 min
Cook Time → 45 min
1. Butter in soup pot add onion and cook until translucent, then add garlic and cook till fragrant and soft. Add chicken broth, carrots, tomatoes, Bay Leanne, tomato paste, balsamic vinegar, sugar, salt and 1/4 of the basil. Cook uncovered for 25 minutes until carrots ar very soft.
2. Remove bay leaves and allow to cool slightly . Add remaining basil and blend soup until smooth and creamy in blender. Return blended soup to pot and re-warm gently before serving. If desired top each bowl of soup with bite size mozzerella or parmasean cheese or both, finely chopped fresh basil, pinch of red pepper flakes, a few pine nuts if you want. And basil leaves for garnish. (I used both cheeses and basil garnish.)
starters October 10, 2017 02:52
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