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TOMATO BASIL SOUP
Excerpt from “Meals from the Mitten” by Gina Ferwerda
3 tablespoons olive oil
1 cup chopped candy onions
3 garlic cloves, minced
1 cup hen inventory
1 (28-ounce) can crushed tomatoes
1 tablespoon tomato paste
1 1/2 tablespoons sugar
2 tablespoons contemporary basil, plus additional for garnish
1/2 teaspoon dried oregano
2 teaspoons home seasoning
1/4 teaspoon purple pepper flakes (elective)
1/2 cup heavy cream (elective)
GARNISH Home-Seasoned Croutons
MAKE SOUP
Add the oil and onions to a big saucepan or Dutch oven and prepare dinner over medium warmth for 4-5 minutes, or till translucent. Add garlic and prepare dinner for 30 extra seconds, frequently stirring. Add hen inventory, crushed tomatoes, tomato paste, sugar, basil, oregano, home seasoning and purple pepper flakes. Stir collectively and prepare dinner for 18 to twenty minutes.
Utilizing an immersion blender, mix soup collectively till desired consistency. Simmer on low till able to serve. (Be aware: If utilizing a blender, add soup in small batches and mix collectively. Don’t overfill or soup will spill over the edges.)
ASSEMBLE
Add soup to bowls and garnish with croutons or grilled cheese bites and contemporary basil.
OPTIONAL
Add heavy cream to this soup to make it a Tomato Basil Bisque.
