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Quick tomato and basil soup
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| Artist: |
_ |
| Categories: |
Soups & Stews, Tomatoes, Vegetables |
| Yield: |
2 |
| Rating: |
0 |
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Ingredients:
| 2
| tbsp | Olive oil - extra-virgin | | 2
| | Clove garlic - large | | | -flattened | | 2
| lbs | Tomatoes - ripe, peeled | | | -seeded & chopped (about | | 4
| large | Tomatoes) | | 3
| | Sprig basil - fresh | | | Salt and freshly ground | | | -pepper | | 2
| slice | Italian bread - ?inch | | | -thick, toasted | | | Extra-virgin olive oil | | | Julienne of fresh basil |
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Procedures:
| 1 | Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. | | 2 | Add garlic and cook until beginning to color, about 5 minutes. | | 3 | Remove garlic and reserve. | | 4 | Add tomatoes and basil sprigs to saucepan. | | 5 | Reduce heat and simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. | | 6 | Season soup generously with salt and pepper. | | 7 | Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. | | 8 | Discard basil sprigs. | | 9 | Ladle soup into bowls. | | 10 | Drizzle with oil. | | 11 | Top each with toast and basil julienne. | | 12 | Serves 2; can be doubled. | | 13 | Recipe from bon appetit, september, 1987 |
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