It has been a few days since thanksgiving. Omg I really enjoyed my thanksgiving. I’m thankful for so many things in my life, especially my husband and daughter because they are my entire world. I’m able to take care of my patients as a nurse, doing my part to help any way I can. I’m thankful for friends, family, the support I’ve received in starting this blog. Off course thanksgiving is exciting to me, because I got to cook for my family, anytime family gets together its a great thing. I spent nearly a day and a half in the kitchen. I cooked, baked, decorated see pic below of my dining table set up, and cleaned. Though it was hard, I love seeing joy on peoples faces while they enjoy my food. I mean I’m no trained chef but I think I can throw down. So After a days of eating leftovers, I wanted something a bit lighter. I decided to create this tomato basil soup, and fresh bread to go with it.
This Soup is very light with some cream added. It is easy to make and quick. I love adding basil to my tomato based foods because the aroma and taste of basil and tomatoes is divine to me. Not everyone would agree about the combo, but its def a favorite of mine. I’ve in the past tried to grow basil, but seems every time I’ve tried, I end up killing the plant, or is basil just really hard to maintain? I wish I could find a way to grow it, as I use it in many dishes. Now I’ve never been a fan of tomato soup because I found them bland, This recipe is full of flavor that you will love. Along with my homemade french baguette you are in for a light treat. Go ahead and try, see if you agree.
Thank you,
This African.
| Cook Time | 1 hour |
| Servings |
servings
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- 1 28 oz can whole peeled tomatoes
- 1 28 oz can tomato sauce
- 1 cup chicken or veal stock
- 1/2 cup heavy whipping cream
- 2/3 cup fresh basil leaves
- 1/4 + 2 cup + tbsp cooking sherry
- 1/2 cup diced onions
- 2 sticks diced celery
- 1/4 cup olive oil
- 3 tbsp sugar
- 1/2 tsp smoked paprika
- 1/2 tsp ground tumeric
- 1/2 tsp ground ginger
- black pepper
- chopped fresh parsley for garnish
- heavy whipping cream for garnish
Ingredients
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|
- In a medium sauce pan add tomatoes, onions, celery, basil, tumeric, paprika, and pepper. Cook on medium Heat for 30 minutes.
- Next Puree using a submersion blender, if you don't have one pour contents into blender or food processor.
- Return to sauce pan and add olive oil, sherry , sugar, and stock. Cook for 20 min more minutes.
- Then Add whipping cream, and cook for an additional 10 minutes.
- Garnish with whipping cream and parsley. Goes great with my toasted homemade french baguette.
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