Busters Recipes

Roasted Tomato Basil Soup

2 tablespoons extra-virgin olive oil
1 frozen diced onion
1 teaspoon minced garlic
1/2 cup dry vermouth
3 (15-ounce) cans roasted diced tomatoes
1/2 cup low-sodium chicken broth
10 large fresh basil leaves, chopped, plus more for garnish
1/4 teaspoon salt
1/2 cup cream

In a medium pot over medium high heat, saute diced onions and garlic
in olive oil for 1 minute. Add remaining ingredients except for cream.
Bring to boil, reduce heat to low, and simmer for 5 minutes.

Remove soup from heat. Working in batches, puree soup in blender.
NOTE: When blending hot liquids, only fill blender bowl halfway and
place kitchen towel over lid. Always start with lower blender settings
before puree setting.

Adjust seasoning with salt and pepper. Return puree to saucepan, add
cream and heat through. Serve hot, garnished with chopped fresh basil.