To be quite honest this soup is much easier to make than pie, so do not be dissuaded by the title. I came across this recipe a while ago and have had it archived under the "keepers" section of my files. It is incredibly easy, incredibly satisfying, and incredibly red. Oh, and it only has five ingredients. And, it's gluten free, and vegan, and...
The recipe is adapted from one found on Marcus Samuelsson's website.
Tomato-Basil Soup
yield: about eight cups
2 T olive oil
1 onion, diced
2 cloves garlic, minced
1 28-oz can of tomato puree (with or without basil)
1 bunch basil, stems removed, with a couple of leaves set aside to garnish
In a medium saucepan, heat the oil over medium heat. Add the onion, then the garlic, and saute until beginning to soften. Add the can of tomatoes and one full can of water (28 oz). Simmer the soup for twenty minutes or so, then add the basil leaves, and puree, in batches, until smooth in a blender. Season to taste with salt and pepper, and a bit of sugar if desired- some canned tomatoes are sweeter than others. Serve hot, with a shredded basil to garnish.
Jasmine Biernacki is a private chef and boutique caterer in Gig Harbor. For more information, please visit http://www.chef-jasmine.com/
