Cream of Tomato-Basil Soup Recipe
Cook Time: 30 Minutes
Phase: Phase 2
1 tablespoon Unsalted Butter Stick
1 cup Scallion, raw
2 clove Garlic
2 cup Red Pack Whole Peeled Plum Tomatoes
2 cup Chicken Broth, Bouillon or Consomme
1 cup(s) Basil, fresh (1 cup= 24 g)
0 1/2 tsp Black Pepper
0 1/2 tsp Salt
1 1/2 tbsp Heavy Cream
1 fl oz (no ice) Brandy
2 tbsp Tomato Paste
- Melt butter in a large saucepan. Add diced scallions and minced garlic; cook over medium heat until scallions are softened, stirring frequently, about 4 minutes.
- Strain tomatoes, slice basil (setting some aside for garnish) and add along with, broth, pepper and salt to the saucepan; bring to a boil. Reduce heat to low; cover, and simmer 20 minutes, stirring occasionally. Remove from heat.
- Transfer soup, in batches, to a blender, and carefully pulse until basil is finely chopped, lifting one corner of the lid to allow steam to escape. Return to saucepan. Stir in cream, brandy and tomato paste. Heat over low heat until very hot. Do not boil.
- Divide between bowls (a heaping ¾ cup per serving), garnish with basil leaves, and serve.
To cut scallions, start at the white end and cut off the root. Slice thin and on the diagonal most of the way up, discarding the ends if they don't feel as crisp.