Jane's Favorite Tested Recipes
03/16/2008
Last Update
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Jane's Favorite Tested Recipes
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Roasted Garlic-And-Basil Soup for Two
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3 large garlic cloves, slightly flattened |
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1 (3 ounce) package shallots, peeled and halved |
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1 tablespoon olive oil |
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1 (14.5 ounce) can Italian style stewed tomatoes, undrained |
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1 ½ cups chicken broth, divided |
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½ teaspoon Tabasco |
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½ teaspoon balsamic vinegar |
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¼ teaspoon salt |
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1/8 teaspoon black pepper |
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Pinch of ground red pepper |
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1 ½ tablespoons fresh basil |
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Tomato-Basil feta cheese |
Place garlic and shallots in pan and drizzle with oil. Bake at 450 for 15 minutes, stirring twice. Cool.
Process garlic, shallots, tomatoes and ¾ cup chicken broth and next five ingredients in a blender or food processor until smooth, stopping to scrape down sides.
Cook tomato mixture and remaining ¾ cup chicken broth in a medium saucepan over medium heat for 5 minutes or until thoroughly heated. Stir in basil and top with feta cheese.
NOTE: Found this in January 2001 Southern Living and we both really liked the very spicy flavor. I served it with baby swiss grilled cheese sandwiches and they were great compliments to each other. It was very easy to do and would be easy to keep the ingredients on hand. The directions to double it are below:
TO DOUBLE: To serve four, double all ingredients. Process half each of garlic, shallots, and tomatoes with one cup broth; repeat. Heat tomato mixture and remaining one cup broth for eight minutes..