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Tomato Basil Soup Recipe


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     Tomato Basil Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

1 1/2 c chopped yellow onions
1 T minced garlic
2 T olive oil
2 (15 oz) cans peeld whole plum tomatoes, or 2 lb fresh plum tomatoes, peeled
4 c chicken stock, vegetable stock, or water
1 t dried marjoram
1 t dried basil
1 t dried oregano
salt and pepper to taste
1/2 c heavy cream, optional
1 c fresh basil, chopped
1/4 c fresh parsley, chopped
1 c cooked rice, optional

Saute the onions and garlic in the olive oil in a saucepan until transparent. Stir in the tomatoes, stock, dried herbs, salt and pepper. Simmer for 45 minutes. Puree in small batches in a blender and return to the saucepan (use caution when pureing hot soup). Season with salt and pepper. Stir in the cream, fresh basil and fresh parsley. Divide the rice between 6 soup bowls. Ladle the soup over the rice. Garnish with additional fresh basil or parsley leaves. Serve with Parmesan Cheese Toasts (recipe in cookbook).
VARIATION- Toamto Carrot Cilantro Soup, chop 1 lb peeled carrots. Add to the onions and garlic and saute. Eliminate the marjoram, dried and fresh basil and the oregano. Add 2 t cumin powder, 1 t curry powder and 1 bay leaf to the tomatoes and stock. Simmer and remove the bay leaf. Puree as above. Substitute 1/2 c chopped fresh cilantro for the 1 c fresh basil.

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