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zuppa di pomodoro recipe

Written on Wednesday, August 24, 2016 | 8:52:00 AM

Serves : servings 

Ingredients : 
- 1 tbsp (15 ml) olive oil
- 1 medium white or yellow onion, chopped
- 2 garlic cloves, minced
- 2 tsp (1 g) dried Italian seasoning
- Salt
- Crushed red pepper flakes
- 1 (28-oz [794-g]) can whole tomatoes with juice
- 3 cups (700 ml) vegetable broth
- ¼–½ cup (60–120 ml) heavy cream
- ½ cup (7 g) fresh basil, finely chopped

Preparation Method :
1) Heat the oil in a large soup pot over medium heat. Add the onion and sauté until soft and translucent, about 5 minutes. Add in the garlic, Italian seasoning and pinch each of salt and crushed red pepper flakes.

2) Add in the tomatoes and vegetable broth and bring to a boil. Reduce heat to low and simmer for 15–20 minutes.

3) Remove from heat and, in batches if needed, puree soup in a blender until smooth. Return to the pot and stir in the heavy cream and basil. Depending on how creamy you like your soup, start with ¼ cup (59 ml) cream and add up to ½ cup (118 ml), if desired.

VEGAN VERSION: Replace heavy cream with Cashew Cream, same amount.


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