I have been holding this recipe on a piece of paper in my computer bag for quite some time now. I found it on the food network site. Rather than continue to carry it around and possibly loose it, I thought I would stick it up here for posterity.
Tomato Basil Soup
Recipe courtesy Kathleen Daelemans
Show: Cooking Thin
Episode: The Two AmigosRecipe Summary
Prep Time: 10 minutes
Cook Time: 35 minutes
Yield: 4 to 6 servingsIngredients
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 can ground peeled tomatoes [Ed: How big is a can?]
- 5 cups vegetable or chicken stock
- Salt and freshly ground black pepper
- ½ cup loosely packed fresh basil, thinly sliced
Directions
Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook, stirring often, until softened, about 10 minutes. Add the tomatoes and the stock. Bring to a boil and then reduce to a simmer. Cook until soup is slightly thickened, about 20 minutes. Season with salt and pepper. Stir in the basil.
Place the pot of soup directly in sink, and using a stick blender, blend until smooth. Serve immediately.
Nutrition Info
Calories: 193
Fat: 9.6 g
Saturated Fat: 0.6 g
Carbohydrates: 22 g
Protein: 7 g
Fiber: 5 gEpisode#: CN1B08
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
