 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3/4 | can (29 oz) (401 x 411) | Tomato canned, puree | 1 1/2 | tablespoons | olive oil | 1/2 | large | Onion, chopped | 2 1/4 | clove | garlic minced | 1/4 | cup | tomato paste | 1/2 | tablespoon | salt | 2/3 | teaspoon | black pepper | 3/4 | cup (8 fl oz) | water | 1 2/3 | tablespoons | basil, fresh |
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Steps
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Sequence
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Step
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| 1 | Heat oil in stock pot, add onions and garlic and saute for 3 minutes. | 2 | Add all ingredients except basil and simmer for 20 minutes. | 3 | Puree with an immersion blender. | 4 | Chiffonade basil and add to soup. | 5 | Simmer for 5 minutes more. |
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