Tomato Soup
Recipe by Sarah Watt: 0 comments 1 likes
Ingredients for Makes 9 cups
1/2 cup chopped shallots
2 Tbsp. olive oil
2 Tbsp. chopped garlic
1/4 tsp. red pepper flakes
1/4 cup dry white wine
2 cans whole tomatoes in juice (28 oz. each)
2 cups low-sodium chicken broth
1/4 cup fresh basil
3 Tbsp. sugar
2 tsp. balsamic vinegar
Salt and pepper to taste
- Prep. Time → 10 min
- Cook Time → 25 min
- Level → Easy
1 Sweat shallots in oil in a large pot over medium heat until soft, about 5 minutes. Stir in garlic and pepper flakes, and cook 1 minute.
2 Deglaze pot with wine, simmer until nearly evaporated, then add tomatoes, broth, and basil. Increase heat to medium-high, bring soup to a boil, reduce heat to medium-low, and simmer 10 minutes.
3 Puree soup with a handheld blender (or in small batches in a standard blender), until smooth. Bring soup to a simmer.
4 Stir in sugar and vinegar. Season with salt and pepper.
