Hot or cold, this soup is as easy as a summer breeze, and as delicious. For a light meal, serve it with chunks of savory bread and a wedge of your favorite sharp cheese.
2 Medium sweet onion chopped course
1 TBS extra virgin olive oil
12-14 fresh roma tomatoes
4 cups chicken broth or vegetable broth
6 sprigs of basil ribboned
1 TBS minced garlic
2 tsp balsamic vinegar
1 cup ½ & ½
1 cup heavy whipping cream
Salt and pepper to taste
Fresh basil to garnish
Saute chopped onion in olive oil in a heavy bottomed stock pot and cook over medium heat until soft.
Remove basil leaves from stem and julienne.
Add tomatoes chopped in large pieces, basil, chicken broth, garlic, salt and pepper. Bring to boil. Lower heat and let reduce for 30 minutes. Taste before you add more salt and pepper. Adjust as needed.
Puree soup mixture in blender or use a blending wand right in the pot (blending wands are so much easier). You can do this while soup is still hot. If using a traditional blender, return pureed soup to stock pot. On low heat add balsamic vinegar and stir in half and half and cream. Serves 8.
*For a lighter version, use whole milk instead of the cream and half and half.
Snowy, Snowy Cows
8 hours ago