Tomato-basil soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Tomatoes, diced |
| 2 | eaches | Garlic cloves, coarsely chopped |
| 2 | tablespoons | Olive oil |
| ¼ | cup | Dry red wine |
| 5 | cups | Vegetable stock |
| 1 | can | Tomato paste, optional |
| 2 | bunches | Basil, coarsely chopped |
| Salt | ||
| Freshly ground black pepper | ||
Directions
The tomatoes need to be diced into bite-sized pieces. Set aside.
Heat olive oil until it is warmed. Add the garlic & saute it very gently only until it becomes fragrant. Add the tomatoes, stir once & add the remaining ingredients except the basil & salt & pepper. Raise the heat a little, cover & let the soup cook gently without ever letting it quite come to the boil. Let it cook like this for 45 minutes. You want the tomatoes to be softened. Add the seasonings & the basil. Cook long enough to warm the basil through. Serve with freshly baked, crusty, Italian bread.
MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you want it to be thicker, add the paste, but it will make quite a difference to the texture of the soup. If serving as a lunch, or with only a light main course, then the paste makes this a rich & satisfying soup: if serving purely as an appetizer, then omit the tomato paste.
Also, do not let the soup come to a full rolling boil. It is best served warmed. Once you add the basil, you may want to switch the heat off & let the soup sit for a while, reheating just before serving.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 07-26-95