Tomato and Fresh Basil Soup Servings: 4 to 6 Time: 45 minutes 1 tbsp olive oil 2 tbsp butter 1 medium onion chopped 2 lbs. tomatos, roughly chopped 2 garlic cloves, chopped 3 cups chicken stock 1/2 cup dry white wine 2 tbsps tomato paste 2 tbsp shredded fresh basil Salt & freshly ground black pepper Heat the oil and butter in a large pan until foaming. Add the onion and cook gently for about 5 minutes, stirring often, until softened but not brown. Stir in the tomatos and garlic, then add the stock, white wine and tomato paste. Season to taste. Bring to a boil, and then lower the heat and simmer the soup for about 20 minutes, until the tomatos are pulpy. Processs the soup with the basil in a blender or food processor, then press through a sieve into a clean pan. Heat, check seasoning and serve at once in warmed bowls. Comments: This soup can also be served chilled. Pour into a container after sieving and chill for at least 4 hours. Serve in chilled bowls. You can also serve this soup in onion soup bowls topped with coutons and your favorite grated cheese and put under the broiler until the cheese is melted and golden. Adapted from "Complete Comfort Food". Return to Soup Recipes