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Middlesex Moments

Recipe of the Month-August 2013

Tomato and Basil Soup

Use fresh organic tomatoes and herbs from the garden or farm stand in this vegetarian recipe.


·        3 cups ripe tomato, chopped


·        1 large onion, finely chopped

·        1-2 cloves garlic, crushed

·        1 red chili pepper, seeded and finely chopped (optional)

·        3 cups of chicken broth or vegetable stock

·        1 tablespoon lemon juice or white vinegar

·        2 tablespoons flat-leaf parsley, chopped

·        ½ cup fresh basil leaves, torn into large pieces

·        1-2 tablespoons extra-virgin olive oil


Heat olive oil in a large saucepan. Add garlic, onion, and chili pepper. Stir while cooking over low heat until onion is transparent.

Add tomatoes and cook until they are pulpy. Add the stock and lemon juice/vinegar and bring to a boil.

Turn down the heat. Cover and simmer for approximately 30 minutes. Remove from heat and stir in parsley and basil leaves, reserve a few basil leaves as a garnish.

Serve as is or process in a blender or food processor until smooth is preferred.

Serves 4

This recipe compliments of MEDIHERB





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