Tomato Soup with Basil Aïoli

Name: Tomato Soup with Basil Aïoli
Yield: Makes 4 Servings
Cuisine: United States
Ingredients: 1 tablespoon extra virgin olive oil; 1 tablespoon water; Salt and Freshly ground black pepper; 1 leafy inner rib celery, cut into thin diagonal slices; 1 cup vertically slivered onion; Basil Aïoli (recipe follows); 1 leafy basil sprig; 3 pounds ripe tomatoes, peeled, cored, and quartered, or about 6 cups imported canned (two 28-ounce) Italian plum tomatoes, with juices; 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

This soup can be served hot or cold, and it can be made with fresh or good quality canned tomatoes. Aïoli is garlic mayonnaise from the South of France. We’ve made a lowfat version, with basil to be added to the soup at the table.

Ingredients

1 cup vertically slivered onion
1 leafy inner rib celery, cut into thin diagonal slices
1 leafy ba

Americas
United States
Soup
Gluten-free

Method

Combine the onion, celery, basil, olive oil, and water in a large heavy saucepan. Cover and cook over low heat until the vegetables are very tender, about 20 minutes.
Meanwhile, place a large strainer over a bowl. Working in the strainer, gently squeeze the seeds and juice from the tomatoes. Chop the tomato flesh and add to the saucepan. Rub the seeds and pulp