Theresa's Double-Tomato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Category Finalist: Side Dishes and Side Salads. I omitted the heavy cream that is usually found in tomato soups in order to make this recipe lighter. I don't miss it because pureeing creates a nice, creamy texture. -Theresa Larsen, Redlands, CA Ingredients:
1 tablespoon butter |
1 cup chopped onion (1 medium) |
3/4 cup shredded carrot |
1 tablespoon minced garlic |
1 tablespoon minced shallots |
1 teaspoon sugar |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon salt |
10 large basil leaves, divided |
3 drained sun-dried tomato halves, packed in oil with herbs (such as california sun dry brand) |
2 (14.5-ounce) cans organic diced tomatoes, undrained |
1 (14-ounce) can fat-free, less-sodium chicken broth |
Directions:
1. Melt butter in a large saucepan over medium heat. Add chopped onion, shredded carrot, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and 4 basil leaves, and cook 5 minutes. Add sun-dried tomatoes, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Remove from heat. Place half of soup in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining soup. Divide soup evenly among 6 bowls. Garnish each serving with 1 basil leaf.
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