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This entry was posted on October 28, 2011 by Brian Larkowski.
1 Tbsp olive oil 3 garlic cloves, minced½ cup chopped red onion 3 cups vegetable broth ¾ tsp salt 3 (14½-oz) cans diced tomatoes, undrained 2 cups thinly sliced fresh basil leavesBasil leaves for garnish
Preparation: Serves 4Heat oil in a large saucepan over medium heat. Add garlic; cook 30 seconds, stirring constantly. Add red onion and sauté for about 3 minutes. Stir in the broth, salt and tomatoes; bring to a boil. Reduce heat; simmer 20 minutes. Stir in sliced basil.
Place half of the soup in a blender; process until smooth. Pour puréed soup into a bowl, and repeat procedure with remaining soup. Garnish with basil leaves.
This entry was posted in Recipes on October 28, 2011 by Brian Larkowski.
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