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Tomato Basil Soup
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By Cheri Sicard
Photo: Mitch Mandell
Posted July 23rd, 2007
FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
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Servings: 14
Author Notes: Tomato and basil are a wonderful combination, as this soup proves. Please, don't even dream of using dried basil here. For the soup to have it's wonderful flavor, fresh basil is a must. Serve with your favorite sandwich for a fabulous lunch.
Ingredients: 1/2 cup onions, chopped
1 tablespoon garlic, minced or pressed
2 tablespoons olive oil
5 cans (28 ounces each) tomatoes, plus their juice
2/3 cup puréed basil
2 teaspoons sugar
1/8 teaspoon cayenne pepper
2 tablespoons red wine vinegar
1/2 teaspoon dry mustard powder
1 cup grated Parmesan cheese
4 cups vegetable stock
Instructions:

In bottom of a heavy stock pot, sauté garlic and onion in olive oil for about five minutes or until soft. Add all other ingredients except Parmesan and bring to a simmer. Continue simmering for about 20 minutes.

Remove 2 cups of hot soup and whisk the cheese into it. Return the soup and cheese mixture to the stock pot. Adjust seasonings and serve. Garnish with a basil leave if desired.



 

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