Ingredients 2 tablespoons vegetable oil 1 can whole peeled tomatoes, (28 ounces) 1 cup chicken stock Salt and pepper, to taste 1/4 cup milk or half-and-half 1 Handful fresh basil leaves, stemmed
Instructions 1. In a large saucepan, heat the oil until it is hot. Add the tomatoes all at once - they'll splutter, so stand back. Cook, stirring and breaking up the tomatoes with the back of a metal spoon, for 2 minutes. 2. Add the stock, salt, and pepper. Bring the mixture to a boil. Lower the heat, set on the cover askew. Simmer for 5 minutes. 3. Add the milk or half-and-half and the basil. Stir well. When the liquid comes back to a boil - you'll see bubbles at the edge of the pan - remove it from the heat. 4. In a blender, puree several ladles of the soup. Add more ladles of soup and blend again (you should be able to get all the soup into a standard blender, adding it little by little.) 5. Taste for seasoning and add more salt and pepper if you like. Pour into bowls.
Description A quick soup from ingredients often on hand.
Notes This is a very quick and easy soup that can be made with ingredients that are usually on the shelf. I pulled it together on an unexpectedly cold and rainy day in late April. Old fashioned comfort food.
Source Boston Globe -April 28, 2010
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