Recipe: Quick Tomato and Basil Soup

Title: Quick Tomato and Basil Soup
Categories: Soups, Vegetables
Servings: 2

2 tb Olive oil - extra-virgin
2 Clove garlic - large,
-flattened
2 lb Tomatoes - ripe, peeled,
-seeded & chopped (about
4 lg Tomatoes)
3 Sprig basil - fresh
Salt and freshly ground
-pepper
2 sl Italian bread - 1/2-inch
-thick, toasted
Extra-virgin olive oil
Julienne of fresh basil

Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add
garlic and cook until beginning to color, about 5 minutes. Remove garlic
and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and
simmer until soup thickens to chunky puree, mashing tomatoes with spoon,
about 15 minutes. Season soup generously with salt and pepper.

Brush toast with oil, rub with reserved garlic and sprinkle with salt and
pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil.
Top each with toast and basil julienne.

Serves 2; can be doubled.

Recipe from Bon Appetit, September, 1987.

Posted by Michelle Bass.



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