Recipe
Tuscan Tomato Basil Soup
Serves: 6
Ingredients:
2 tablespoons butter or 2 tablespoons extra virgin olive oil
1 onion, chopped
3 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juice
¼ to ½ cup tomato paste 2 cups low sodium chicken stock (adding more if needed to thin the soup)
2 to 2-1/2 cups butternut squash, peeled and diced
Sea salt and freshly ground black pepper to taste
2 tablespoons fresh basil, chopped
½ teaspoon dried thyme
1 to 1-1/4 cups half-and-half
1 onion, chopped
3 garlic cloves, minced
1 (28-ounce) can whole tomatoes with juice
¼ to ½ cup tomato paste 2 cups low sodium chicken stock (adding more if needed to thin the soup)
2 to 2-1/2 cups butternut squash, peeled and diced
Sea salt and freshly ground black pepper to taste
2 tablespoons fresh basil, chopped
½ teaspoon dried thyme
1 to 1-1/4 cups half-and-half
Directions:
In a large saucepan, sauté onions and garlic in butter or olive oil over medium-low heat until soft and golden.
Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and
simmer for about 30-35 minutes, or until squash is fork-tender.
Puree the soup with an emulsion blender. Stir in half and half and taste for seasoning. Heat the soup just to a boil, then ladle into bowls.
Garnish with sliced basil leaves or minced parsley.
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