Easy Gourmet Tomato Basil Soup
olive oil
1 large shallot, coarsely chopped
1/2 cup cooking sherry
5 cloves garlic, minced
1/2 teaspoon salt
pepper, to taste
3 (14-ounce) cans diced tomatoes, divided
20 ounces vegetable broth
1/3 cup chopped fresh basil
3/4 teaspoon sugar (optional)
1. In a large soup pot, heat oil, then add shallots. They have a wonderful flavor that develops over time, so saute them for at least 5 minutes after they start to get translucent. Add more oil or water if they start to stick to the pan.
2. Stir in sherry, garlic, salt, and pepper; simmer until sherry has reduced.
3. Stir in 2 cans of diced tomatoes and broth; mix well. Ladle around 2/3rds of of the mixture into a blender and pulse a few times. Pour that back into pot.
4. Pour in remaining can of tomatoes, basil, and sugar; stir. Bring to a gentle boil, then reduce heat and allow to simmer for 10 minutes to blend the flavors.
I thought about adding something to make it creamy, but it is so savory I didn't want to soften to flavor.
Source of recipe: The recipe is loosely based on my friend Sheila's recipe, just kicked up a few notches.
SO HOW'D IT GO?
yum!
But, I didn't have any sherry - but I used white wine in place of it. Which worked out nicely!
Great tasting soup! Thanks!
The last line should read "hearty" servings and it takes 45 mintues total to make the soup and that includes the simmering time.