Sunday, August 3, 2014

Tomato Basil Soup



Ingredients : 
2 - cans  28 ounce San Marzano whole tomatoes
2 - tablespoons  olive oil
1- med. yellow  onion diced
2- tablespoons minced garlic
1/2 - teaspoon  red pepper  flakes
1/3- cup dry  basil flakes
1/4 - cup dried parsley  flakes
4- cups vegetable broth
1- teaspoon sugar
salt and pepper to taste
Parmesan


Directions:
In a large stock pot heat the olive  oil over med. heat. add the diced onion and cook till tender,  about  2-3 min.  Stir in the garlic and red pepper  flakes.  cook for  2- 3 min. longer. Add the canned tomatoes with the juice, the dry basil, the dry parsley and the vegetable broth. Stir in the sugar and cook for about 30 min. over med. heat.  
Using a immersion  blender,  puree the soup in the stockpot or transfer to a food processor to blend. The soup should be smooth with a  few tomato chunks. Season with salt and pepper to taste. Place is serving bowls while soup is hot and sprinkle each with Parmesan cheese and  serve.  6 servings.

*notes. be careful when transferring the the soup to a  blender or food processor. You might want to let soup cool down to room  temperature to  blend.    


This soup freezes  very well. Let the soup get  completely cool and transfer to a freezer container.