Fresh tomato and basil soup
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter |
| 1 | large | Garlic clove, finely chopped |
| 1 | medium | Carrot, diced |
| 1 | medium | Onion, chopped |
| 4 | cups | Chicken stock |
| 3 | cups | Diced ripe tomatoes |
| 3 | tablespoons | Chopped fresh basil leaves |
| Salt & Freshly ground pepper | ||
Directions
In heavy saucepan, melt butter; stir in garlic, carrot, and onion. Cook over medium-low heat until onion is tender. Add stock; cover and simmer for 20 minutes. Stir in tomatoes and simmer for 10 minutes. Just before serving, stir in basil and salt and pepper to taste. Makes 6 servings (about 1 cup each). Source: The American Cancer Society Cookbook; Anne Lindsay. MM by Lyn. Posted to MC-Recipe Digest V1 #535 by hister@...
(Iris E. Dunaway) on Mar 22, 1997