Here is a recipe for an easy-to-make soup that is pleasing to both vegetarians and meat eaters alike, and will warm you on these cold winter nights!
Cream of Tomato Soup Serves: 4
- 1 large onion, chopped
- 1 large red bell pepper, seeded and diced
- 5 cloves garlic, minced
- 4 very large beefsteak tomatoes, chopped
- 2 tablespoons olive oil
- 4 cups chicken broth or vegetable broth
- 4 tablespoons tomato paste
- 1 teaspoon sugar
1/4 cup chopped fresh basil leaves, plus 3-4 thinly sliced leaves for garnish (can also use 1 tablespoon dried basil, plus 1 teaspoon for garnish)
Salt and pepper to taste
1/2 cup heavy cream, half and half or soy milk
Grated parmesan or Romano cheese or soy cheese (optional)
Heat olive oil in a soup pot or Dutch oven over medium heat. Add onion and pepper and sauté 5 minutes, stirring often. Add garlic and cook for 1 minute stirring constantly so the garlic doesn’t brown.
Add tomatoes and cook for another 10 minutes stirring occasionally.
Stir in broth, tomato paste, sugar, chopped basil and salt and pepper to taste. Bring to a boil, reduce heat, cover and simmer 15-20 minutes.
Remove from heat, transfer soup to blender and puree until smooth. (Can also use an immersion blender, but the soup will be chunkier.)
Pour soup into a serving bowl and stir in cream or milk. Serve garnished with sliced basil leaves and cheese if desired.
Goes great with: Warm, crusty bread and a tossed salad.
Find other great recipes like this in Great Taste No Pain!