Photo: Tuscan Tomato Soup with Basil Recipe
Ingredients
- 1 (28-ounce) can whole peeled tomatoes with basil, pureed (recommended: Progresso)
- 1 tablespoon extra-virgin olive oil
- 1 cup frozen chopped onions (recommended: Ore-Ida)
- 1 teaspoon crushed garlic
- 1 1/2 teaspoons Italian seasoning
- 1 cup white wine, preferably Chardonnay
- 2 tablespoons freshly chopped basil leaves
Directions
Put tomatoes in a blender and puree; set aside.
In a medium pot, heat olive oil, over medium-high heat. Add onions and garlic. Saute for 1 to 2 minutes. Add pureed tomatoes, Italian seasoning, and wine. Bring to a boil. Reduce heat and simmer for 5 minutes.
Serve Tuscan Tomato soup hot, garnished with chopped basil.
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By mars_capone
on July 22, 2011
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Loved this!! Just made a couple of minor tweaks. Instead of chardonnay, I added a cup and a half of vodka (the cheap stuff will do, no one will ever know, chilled for 2 hours, garnished with celery stalk and lime wedge. Fantastic as an appetizer or double your portion for a whole meal!
By kpearce
Tiffin, IA
on December 01, 2009
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This soup is pretty good. I think if I make it again, I will use chicken stock instead. It is a bit strong. When I make Sandra's Roasted Tomato soup, I usually lap up a couple of bowls. I had to eat this one more slowly, not because it didn't taste good, but because it was so strong. If you want a milder soup, go for her Roasted Tomato soup.
By bridgetmolle_12...
Anaheim, 43
on October 15, 2009
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I agree with the previous posts. I added 2 cups chicken stock instead of Chardonnay and I also added more onions and seasonings and salt and pepper. Also I added some flour to thicken it up a bit. I served with grilled cheese sandwiches and it was a big hit!
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