Discover Yahoo! With Your Friends

Explore news, videos, and much more based on what your friends are reading and watching. Publish your own activity and retain full control.

To get started, first

YOUR FRIENDS' ACTIVITY

    Tomato-Basil Soup

    By Better Homes and Gardens – Tue, Nov 3, 2009 1:23 AM EST

    • Yahoo! users:

      star55
      4 ratings

    • My Ratings

      Posting rating…      Sign in to rate
    servings:6
    cook time:40min
    recipe source:Better Homes and Gardens

    Top ideas for dinner tonight

    This scrumptious soup recipe is great to make anytime, but it is especially good when you can get fresh tomatoes from the garden or a farmer's market. Peeled and chopped tomatoes are pureed in a food processor to make this creamy version of the soup. Top each serving with fresh chopped basil, shredded white cheddar cheese, and croutons.

    Ingredients

    • 3-1/2 pounds ripe tomatoes
    • 2 tablespoons unsalted butter
    • 2 cloves garlic, minced
    • 1 cup finely chopped onion (1 large)
    • 1-1/2 cups loosely packed fresh basil leaves
    • 1-1/2 teaspoons sea salt or kosher salt
    • 1/4 teaspoon ground black pepper
    • 1-1/2 cups finely shredded Gruyere or Emmentaler cheese (6 ounces)
    • 1/2 cup whipping cream
    • 1 tablespoon Armagnac or cognac (optional)

    Directions

    1. 1Set aside 1 tomato. To peel remaining tomatoes, dip in boiling water for 30 seconds or until skins start to split. Dip in cold water. When cool enough to handle, remove skins and core tomatoes. Coarsely chop; set aside.
    2. 2In a 4-quart Dutch oven, melt butter over medium heat. Add the garlic and cook for 30 seconds. Add onion and cook for 4 to 5 minutes or until tender. Add the chopped tomatoes. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally.
    3. 3Transfer tomato mixture in batches to a food processor or food mill. Cover and process until smooth. (If using a food mill, discard tomato seeds and onions.) Return pureed mixture to pan. Meanwhile, finely chop basil; reserve 1/4 cup.
    4. 4Stir remaining basil, the salt, and pepper into tomato mixture. Heat through. Add cheese, cream, and, if desired, Armagnac. Heat and stir until cheese is just melted.
    5. 5Chop remaining tomato; combine with reserved basil. Ladle soup into bowls. Sprinkle with chopped tomato and basil. Makes 6 servings.

    Recipe Source

    More great recipes, menus and cooking tips at Better Homes and Gardens

    Top ideas for dinner tonight

    RELATED RECIPES

    1 - 3 of 3
    prevnext
    More Related Recipes »

    Browse Recipe

    MORE FROM OUR PARTNERS

    1 - 4 of 4
    prevnext
    More Recipes From Partners »
    4 USER REVIEWS
    Write Review
    • This was....
      By Jean on Wed, Aug 10, 2011 11:07 AM EDT

      N/A0

      This was the best tomato basil soup I have ever made! Definately will make again & again!
      Report Abuse |
    • just mad....
      By A Happy Family on Wed, Aug 3, 2011 7:19 PM EDT

      N/A0

      just made it! it's HEAVEN!!!!! THANK YOU!
      Report Abuse |
    • ur recip....
      By kashif on Mon, Aug 1, 2011 7:46 AM EDT

      N/A0

      ur recipe is D grade
      Report Abuse |
    • I loved ....
      By Dee on Wed, May 5, 2010 8:58 PM EDT

      N/A0

      I loved it and my husband wanted more! Delicious.
      Report Abuse |
    * Required
    1. Rating is required
    2. Title is required
    3. Write at least 3 characters
    Posting review…
    Sorry, we were unable to submit your review. Please try again.

    The Thread »

    Beauty »

    More Videos
    More Photos»

    Recipe of the Day

    PrevNext
    1. Hate anchovies? Try this
      Hate anchovies? Try this

      Don't pass up this recipe just because it's a little fishy. As the sweet grapes, creamy cheese, and hint …

      Posted By : SparkPeople.com

    Questions about Cooking