Soups & Stews |
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Tomato Basil Soup II - 2006
Recipe courtesy of Patty Wiederholt
INGREDIENTS
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.
- 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.
