Friday, July 15, 2016

Basil and Tomato Soup

Basil and Tomato Soup     


 2 Tablespoons oil
 1 Onion, chopped
 3 tomatoes, chopped
 1-1/2 lbs. yellow squash, chopped
 3 Cups chicken broth 
 1 Cup buttermilk
 1/4 Cup fresh basil, minced         

 1. In a skillet heat the oil over meduim heat.

 2. Sauté onion until tender, about 3-5 minutes. 
Add tomatoes and continue to cook for 5-6 minutes, 
until tomatoes are soft.

 3. Add in squash and chicken broth; bring to a boil. 
Reduce heat and simmer 15-18 minutes, or until squash is tender.

 4. Spoon mixture into a blender and purée with 
buttermilk until mixture is smooth. Sprinkle in basil and stir well.

No comments:

Post a Comment