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4
ServingsEasy
By Richard Sax and Marie Simmons
Published 2000
The natural sugars in the tomatoes, red bell pepper, and onion caramelize and lend a smooth round flavor to this rich—in flavor, not in fat—soup. A puree of basil is swirled on the surface of the soup for a stunning and great-tasting garnish. You can also garnish each bowl of soup simply with slivered basil leaves.