The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Soups & Stews

Tomato Basil Soup II - 2006
​​​​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Patty Wiederholt

INGREDIENTS
  • 1 tablespoon  olive oil
  • 1 medium  onion -- chopped
  • 2 cans  chicken or beef stock
  • 1 tablespoon  fresh basil -- chopped
  • ½ teaspoon  pepper
  • 28 ounces  canned tomatoes -- chopped
  • 1 teaspoon  sugar -- to taste
  • 2 tablespoons  fresh parsley -- chopped
  • 1 large  potato -- peeled and chopped
  • 1 cup  low fat sour cream
  • 6 ounces  tomato paste

​​PREPARATION
Heat oil in a large saucepan.  Sauté onion 5 minutes over a medium heat.  Add potato, chicken stock, basil and pepper.  Cover.  Simmer 15 minutes.  Add tomatoes (with juice), tomato paste, and sugar as needed.  Stir well.  Simmer uncovered 20 minutes.  If desired, puree in a blender until smooth.   

Serve hot or cold with a dollop of sour cream and a sprinkle of fresh parsley.

Home

​Download Print Version

​​Submit Recipes

About

Privacy Policy

Contact Us

Copyright © 1996-2023 FamilyCookbook.org. All rights reserved. 
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking