Marilyn's Tomato Basil Soup Recipe

By popular demand, here is Marilyn Shine's soup recipe:

Tomato Basil Soup

                                                                   

Ingredients:

2 cans crushed tomatoes

2 cups chicken broth or vegetable broth for vegetarians

1 bunch fresh basil

1 large shallot

½ whole onion, diced

3 cloves garlic, sliced thinly

2 tablespoons vegetable oil

1 cup cream

3 tablespoons of sugar (or more to taste)

Ground pepper to taste

Tortellini (as much as you like)

Preparation:

In a large stockpot, heat vegetable oil over medium-low heat.  Add sliced garlic, finely diced shallots and onion.  Simmer for 5-10 minutes or until onion starts to caramelize.

Add cans of crushed tomatoes: add sugar.  Bring to a boil and then simmer for 5-10 minutes.  Stir in chicken broth.  Remove from heat and let cool a bit.  Working in batches, puree the soup mixture in a blender or liquid-tight food processor.  (NOTE:  Heated liquid expands tremendously when you try to puree it—only fill it halfway full at most, each time.)  Put pureed mixture in a bowl, then rinse the stockpot and put pureed soup base back in.

Optional:  If you’d like a smooth texture to the soup, you should cool it and strain it at this point, working in batches, with a sieve.  (I prefer the more rustic texture of pureed but unstrained soup.)

It can remain in this state (refrigerated) for a few days until ready to serve.

To serve, bring tomato soup mixture to a medium heat, and then stir in tortellini and cream.  (In this way, you are keeping the cream out of the pureeing step—which might whip it—and also the boiling step—which might curdle it.

Top with basil, rolled gently and sliced very thinly.

Thanks, Marilyn!