Wednesday, March 31, 2010

Fresh Tomato Basil Soup

1 TBS olive oil
2 tsp butter
1 medium onion, chopped
2 large ripe tomatoes
2 garlic cloves, chopped
3 cups chicken or vegetable broth
½ cup dry white wine
2 TBS sundried tomato puree

2/3 cup plain yogurt or heavy cream

2 TBS fresh basil leaves

Soften onion and garlic in butter and oil. Puree tomatoes, garlic and onion together in blender. Add to broth, wine and sundried tomato puree. Simmer 20 minutes on medium-low temperature. Add yogurt or cream. Heat through and serve topped with fresh basil leaves.

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