Tomato-Basil Soup

Tomato-Basil Soup Enlarge Image
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Makes:
5 servings
Prep:
40 mins
Cook:
34 mins
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Tomato-Basil Soup

Ingredients
3 1/2
pounds ripe tomatoes
2
tablespoons butter
2
cloves garlic, minced
1
cup finely chopped onion (1 large)
1 1/2
cups loosely packed fresh basil leaves
1 1/2
teaspoons sea salt or kosher salt
1/4
teaspoon ground black pepper
1 1/2
cups finely shredded Gruyere or Emmentaler cheese (6 ounces)
1/2
cup whipping cream
1
tablespoon Armagnac or cognac (optional)

Directions

  1. To peel the tomatoes, dip in boiling water for 30 seconds or until skins start to split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside.
  2. In a 4-quart Dutch oven heat butter over medium heat until melted. Add garlic; cook and stir for 30 seconds. Add onion; cook for 4 to 5 minutes or until tender. Add chopped tomatoes. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes, stirring occasionally.
  3. Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If using a food mill, discard tomato seeds and onion.) Return pureed mixture to Dutch oven. Meanwhile, finely chop basil; reserve 1/4 cup.
  4. Stir the remaining basil, salt, and pepper into tomato mixture; heat through. Add cheese, cream, and, if desired, Armagnac. Cook and stir just until cheese is melted.
  5. Ladle soup into bowls. Sprinkle with reserved chopped basil.

Nutrition Facts

(Tomato-Basil Soup)
    Per serving:
  • 341 kcal cal.,
  • 26 g fat
  • (16 g sat. fat,
  • 84 mg chol.,
  • 31 mg sodium,
  • 17 g carb.,
  • 4 g fiber,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Related Categories

Soup Recipes
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