180 CALORIES | 4G PROTEIN | 13G CARB | 6 SERVINGS
INGREDIENTS
1 tablespoon olive oil
1 medium diced onion
6 big sprigs fresh basil + little sprigs or leaves for garnish
4 lb. peeled, seeded, and chopped ripe red tomatoes
1 quart chicken broth
1 quart thick cream
2 tablespoons balsamic vinegar
METHOD
- Warm the olive oil in a large soup pot over medium-high heat.
- Cook, stirring occasionally, until the onion is softened, approximately 7 minutes.
- Tie the basil sprigs together using kitchen thread.
- Add the big basil sprigs, tomatoes, chicken stock, 11/2 teaspoon salt, and 1/2 teaspoon pepper to the onions.
- Bring to a boil over high heat, then lower to medium-low and simmer until reduced by one-quarter, about 20 minutes.
- Cool completely. Remove the basil sprigs
- In a blender, puree the soup in stages until extremely smooth, at least 3 minutes.
- Pour the soup through a fine sieve into a clean saucepan and bring to a simmer over medium heat.
- Remove from the heat and mix in the cream and balsamic vinegar.
- Season with salt and pepper to taste.
- Ladle the heated soup into bowls and top with basil sprigs or leaves.
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