Tomato-Basil Soup

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MMMMM----- Recipe via Meal-Master v8.02

 

Title: Tomato-Basil Soup

Categories: Appetizers, Soups, Vegetables, Mark's

Yield: 6 servings

 

2 lb Tomatoes, diced

2 ea Garlic cloves, coarsely

-- chopped

2 tb Olive oil

1/4 c Dry red wine

5 c Vegetable stock

1 cn Tomato paste, optional

2 bn Basil, coarsely chopped

Salt

Freshly ground black pepper

 

The tomatoes need to be diced into bite-sized pieces. Set aside.

 

Heat olive oil until it is warmed. Add the garlic & saute it very

gently only until it becomes fragrant. Add the tomatoes, stir once &

add the remaining ingredients except the basil & salt & pepper.

Raise the heat a little, cover & let the soup cook gently without

ever letting it quite come to the boil. Let it cook like this for 45

minutes. You want the tomatoes to be softened. Add the seasonings &

the basil. Cook long enough to warm the basil through. Serve with

freshly baked, crusty, Italian bread.

 

MARK'S NOTE: If you want a thin soup, omit the tomato paste. If you

want it to be thicker, add the paste, but it will make quite a

difference to the texture of the soup. If serving as a lunch, or

with only a light main course, then the paste makes this a rich &

satisfying soup: if serving purely as an appetizer, then omit the

tomato paste.

 

Also, do not let the soup come to a full rolling boil. It is best

served warmed. Once you add the basil, you may want to switch the

heat off & let the soup sit for a while, reheating just before

serving.

 

Recipe by Mark Satterly

 

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