A Favorite~

Hot/Cold Tomato Soup with Basil

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3 cloves garlic
1 1/2 c. fresh basil
2 tbsp. olive oil
4 lb. very ripe tomatoes or 2 lg. cans Progresso crushed tomatoes
1 tsp. sugar
1/2 onion, diced
2 tbsp. each chopped parsley and cilantro
2 c. chicken consomme
1 celery stem, diced
Salt and pepper to taste

Blend the garlic, basil and olive oil, setting aside a few sprigs of basil for garnish. Add to the tomatoes and simmer with the sugar, onion, celery, parsley and/or cilantro for about half an hour or until the tomatoes have been reduced to 3/4 of their original volume. Add consomme to taste. Adjust seasoning, adding salt and pepper if necessary and serve hot or cold, sprinkled with chopped basil, and, if hot, Parmesan cheese.


I have given this recipe out several times this week so I thought others might be interested in it too. This soup has become a real favorite of mine and Jim's, I often make it at the beginning of the week and we eat a mug of it with a sandwich for lunch. I use four cans of diced tomatoes (for the tomatoes) and put most of this through the blender (except the onions and celery.) I also forgo the oil and it still is excellent!