Saturday, January 31, 2009
I never liked tomato soup until moving to Poland, and then after moving back to the U.S. find most tomato soup to be bland and texture-less. This soup combines great texture with great flavor. Pair with a salad and baguette or warm sandwich for a great lunch. Thanks to Marci for the recipe!
yield: 6 servings
1 medium-large onion, finely chopped
2 Tbsp olive oil
3 garlic cloves, minced
3 14.5-oz cans diced tomatoes
2 14.5-oz cans chicken broth (or 3 1/2 cups)
2 Tbsp dried basil
1 Tbsp Italian seasoning
1/8 tsp pepper
fresh Parmesan cheese, grated
1. Sauté onion, stirring frequently, over medium-low heat for 5 minutes or until tender. Add garlic; sauté 2 minutes or until tender but not brown.
2. Add tomatoes and broth; heat just until boiling.
3. Using a blender, purée the soup in batches.
4. Return soup to pan. Stir in basil, Italian seasoning, and pepper. Top each serving with cheese.