TOMATO BASIL SOUP
Applebee’s Copycat Recipe
1 teaspoon extra virgin olive oil
1/2 cup minced white onion
1 teaspoon minced garlic
2 (28-oz.) cans crushed tomatoes
3 cups chicken broth
3/4 cup heavy cream
1/3 cup minced fresh basil
1/3 cup granulated sugar
2 teaspoons minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
shredded parmesan cheese
Heat 1 teaspoon of olive oil in a large saucepan over medium heat, and then add onion and garlic. Saute for about 1 minute. Add crushed tomatoes and chicken broth, and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes.
Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don't want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.
Pour all of the pureed tomato mixture back into the saucepan, and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded parmesan cheese.