Sunday, January 10, 2010

Creamy Tomato-Basil Soup

2 sticks unsalted butter
1 1/2 cups chopped red onion (very fine)
2 1/2 tsp. fresh chopped basil
1/2 tsp. salt
1/2 tsp. fresh ground pepper
3 – 15 (or 16) oz. cans of tomato sauce

(cream mixture – see below)
Saute: onions and butter in sauce pan til tender. Add: sauce, b...asil, salt & pepper

Simmer: 30 minutes, stirring often- remove from heat
In a separate pan:

Heat until very hot, not boiling(VERY IMPORTANT NOT TO BOIL OR IT WILL SEPARATE!:
2 1/2 pints whipping cream (I use half wh.crm. and half skim milk – just as good)
2 1/2 tsp. brown sugar.

After VERY HOT, add slowly to tomato mixture and simmer again for 10-15 minutes, stirring constantly. Optional: stir in 1/2 cup plain Brandy.

Cheryl Cohen Kresevic

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.