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Tomato basil soup Recipe


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     Tomato basil soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Preptime   45 min

5 cups red ripe tomatoes, chopped (peeling and seeding optional)
1 medium onion, chopped
3 cloves of garlic, minced
12-15 fresh basil leaves
Pinch of sugar
Splash of aged balsamic vinegar
3/4 tsp salt
Few grinds of black pepper
Olive oil
Blender, preferably immersion

Saute onions and garlic in 2 tbsp olive oil in a heavy pan, stirring often, until translucent. Add tomatoes and simmer for 20 minutes. Add salt, pepper and puree with immersion blender (or cautiously in regular blender) until it is smooth and velvety. Then add basil leaves and blend a bit more to chop up leaves.
Return to heat. Simmer on low for 5 minutes then add vinegar and a generous pinch of sugar to balance flavors (I used my cherry balsamic vinegar).
Right before serving remove from heat and stir in 1/2 cup of half and half for a creamier soup. It may curdle if you leave it on the heat. Adjust seasonings to taste.
Serving Suggestions
Crusty italian bread or focaccia makes this a meal

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