April 16, 2015
Ingredients:
1/4 cup butter
1/4 cup olive oil
1 1/2 cup chopped onion
3 lbs tomatoes – cored, peeled and chopped
1/2 cup fresh basil leaves
salt to taste
ground black pepper to taste
1 litre chicken broth
1 cup heavy cream
Directions:
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until transparent. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low and continue cooking for 15 minutes.
Transfer soup to a blender and blend until smooth. Return to the pot and bring to a boil. Reduce heat to low and gradually mix in the heavy cream. Pour soup through a fine mesh strainer before serving.
If you want, grate some feta cheese and add for a creamier soup.
ground black pepper to taste
1 lt cicken broth
1 cup heavy cream
Directions:
Heat the butter and olive oil in a large pot over medium heat.
Posted in: Soups
