Tomato-Basil Soup

 

INGREDIENTS:

1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided (See note.)
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 (35-ounce) can Italian plum tomatoes
1 (35-ounce) can whole tomatoes (See note.)
Salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups chicken broth
Fontina cheese, grated

 

TO PREPARE:

 

In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid. Simmer uncovered for 30 minutes. Season with salt and pepper.

In a food processor or blender, purée tomato mixture in small batches. Return mixture to saucepan. (Soup can be stored in refrigerator up to one day ahead at this point.)

In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining 2 tablespoons basil, garlic and Italian seasoning and sauté for 5 minutes. Combine sautéed herbs with chicken broth and tomato mixture. Simmer until heated through. Serve immediately and garnish with grated Fontina cheese.

 

NOTES: To substitute dried basil, use 2-1/2 tablespoons. Fresh tomatoes can be substituted for canned whole tomatoes. Use 5 cups fresh tomatoes (7 to 8 medium tomatoes) peeled, seeded and chopped.

 

SERVES 8 to 10