Friday, October 25 2013, 01:53 PM MDT
Jeanne Wolfley from Everyday Gourmet is in the kitchen making a fresh basil and tomato soup.
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, minced
8 large fresh tomatoes
1/2 cup chopped carrot
1/4 cup chopped celery
1 14.5 ounce can vegetable or chicken broth
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh minced basil
In a large dutch over over medium-high heat, heat oil. Saute onion and garlic in olive oil until onion is tender. Add tomatoes and cook for 20 minutes. Add carrot, celery, broth, and seasonings; cook another 10 minutes. Let soup cool 10 minutes. Poor cooled ingredients, a few cups at a time, into a food processor and puree. Continue until all soup is pureed to desired consistency.