Creamy Tomato Basil Soup
1 1/2 Tbsp butter 2 shallots, chopped 3 garlic cloves, chopped 1 14 oz. can beef broth 3/4 cup fresh basil leaves, julienned 1 28 oz. can crushed or diced tomatoes (I used Muir Glen Crushed Fire Roasted Tomatoes) 2 tsp sugar 1 cup whipping cream Melt butter over medium heat in heavy stockpot. Add shallots and garlic and continue cooking over medium heat until transparent, but not browned. Add beef broth, basil, sugar and tomatoes and bring to a boil. Reduce heat to simmer, cover and cook for 20 minutes longer, stirring occasionally. Puree in batches in a food processor or use a hand blender. Bring to room temperature, then refrigerate 2 hours or longer. When ready to serve, add one cup of whipping cream and heat over medium heat. Garnish with freshly ground black pepper, hot Hungarian paprika and grated Romano cheese. Serve with garlic croutons or garlic bread. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
