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Tomato Basil Soup
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| TOMATO AND BASIL SOUP | |
| 1 medium | onion |
| 1 tablespoon | olive oil |
| 2 | chunks butter |
| 2 large cans | whole tomatoes or a dozen or so fresh roma and hothouse |
| 4 cups | chicken broth |
| 6 sprigs | basil tied with string or cut into strips |
| 1 tsp | Italian seasoning |
| Garlic | |
| 1 can | tomato soup |
| 1 teaspoon | minced shallot |
| 1/2 c | white wine |
| 2 teaspoons | balsamic vinegar |
| 1 cup | heavy cream |
salt and freshly ground
Saute sliced onion in olive oil in a heavy bottomed pan and cook over medium heat until soft, about 7 minutes.
Tie basil together with twine (or just slice into strips).
Add tomatoes chopped in large pieces, basil, chicken broth, butter salt and pepper. Bring to a boil, lower heat and reduce soup by 1/4.
Remove basil bunch (if used) and puree soup mixture.
Heat soup, add balsamic vinegar and stir in heavy cream.
Serve with a basil garnish.
Also delicious served cold!
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