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3 tablespoons unsalted butter

2 shallots, peeled and minced

2 cloves garlic, peeled and minced

8 cups diced tomatoes

1 cup chicken or vegetable broth

1/2 cup chopped basil leaves

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 cup heavy cream

Heat butter in a small soup pot over medium heat. Add the shallots and garlic; cook them for a couple of minutes, until they are translucent but not browned. Stir in the tomatoes, broth, basil, salt and pepper. Bring to a boil then lower to a slow simmer. Cook the soup for about 30 minutes. Add the cream and cook for a couple of minutes. Transger to a blender and process until smooth.

Reprinted with the permission of edibleCommunities©

Added by: Mia Farber on 7/31/2009 9:56am


Featured product(s): Tomatoes,