Chunky Tomato Soup
4 Tablespoons Olive oil
1 Onion, Finely Chopped
1 Fennel Bulb Trimmed and Finely Chopped
3 Cups chicken broth
1 28 Oz can Italian tomatoes
1 cup Pinot Grigio
1/2 tsp dried oregano
1/2 cup fresh Basil chopped or 1 tbs dried basil
salt & pepper.
Add oil to 4 qt saucepan heated, add onion and fennel and saute till softened,
Add tomatoes and break up, add chicken stock, white wine and bring to boil. Simmer 40 minutes or so to reduce and thicken. Add basil and oregano. Simmer 5 minutes and use a hand blender to reduce and thicken. Adjust salt and pepper.
serve with your favorite hot sauce.....
Would be a good base easy for a seafood/ Jambalia add some Shrimp and sausage!
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