Tomato Soup with Basil Aïoli from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Rich

Name: Tomato Soup with Basil Aïoli from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Rich
Ingredients: Salt; Freshly ground black pepper; Basil Aïoli (recipe follows); 2 cups Chicken Broth or reduced-sodium canned broth, fat skimmed; 3 pounds ripe tomatoes, peeled, cored, and quartered, or about 6 cups imported canned (two 28-ounce) Italian plum tomatoes, with juices; 1 tablespoon extra virgin olive oil; 1 leafy basil sprig; 1 tablespoon water; 1 leafy inner rib celery, cut into thin diagonal slices; 1 cup vertically slivered onion

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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...

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Ingredients

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