Puree of Tomato Soup
Puree of Tomato Soup recipe
Yield
6 servingsPrep
30 minCook
30 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
peeled and roughly diced |
|
| ½ | tablespoon |
garlic
minced |
|
| 2 | pounds |
italian plum (roma) tomatoes
over-ripe |
|
| 1 | cup |
white wine
dry |
*
|
| 3 | tablespoons |
herbs
fresh, chopped, any combination of basil, oregano, thyme & marjoram |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | medium |
onions
peeled and roughly diced |
|
| 7.5 | ml |
garlic
minced |
|
| 907.2 | g |
italian plum (roma) tomatoes
over-ripe |
|
| 237 | ml |
white wine
dry |
*
|
| 45 | ml |
herbs
fresh, chopped, any combination of basil, oregano, thyme & marjoram |
* |
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly ground, to taste |
*
|
Directions
HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat.
Add the onions and cook slowly, without coloring, for about 7 minutes.
Add the garlic, tomatoes, white wine and herbs.
Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften.
Strain and reserve the liquid.
Place the tomatoes in a blender or processor and purée until very smooth.
Add the reserved liquid to the tomato purée and pass the soup through a strainer to remove the tomato skins and seeds.
Taste for salt and pepper.
Serve with fresh mozzarella cheese if desired.
