Travel Reference
In-Depth Information
169
Tomato Basil Soup
In a stockpot with oil, sauté the onion, carrots, and cel-
ery for 3 minutes on medium-high heat. Add the garlic
and sauté for an additional 1 minute.
4 ounces oil
16 ounces yellow onion, chopped
8 ounces carrots, diced large
Add the diced tomatoes, tomato sauce, dried basil, salt,
and pepper. Bring to a boil, reduce heat, and simmer
for 1½ hours.
8 ounces celery, diced large
1 tablespoon garlic, chopped
56 ounces canned, diced tomatoes
with juice
Puree the tomato mixture in a food processor or
blender until smooth and return to the stockpot.
16 ounces tomato sauce
½ cup dried basil
1 tablespoon salt
With a wire whisk, add the heavy cream and adjust
seasonings.
½ tablespoon pepper
16 ounces heavy cream
