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Tomato-Basil Soup with Chive Ricotta

Tomato-Basil Soup with Chive Ricotta

Makes 6 cups (6 first course or 3 main course servings)

For the soup:
  • 1 medium red or yellow onion (5 ounces), peeled and cut into large chunks
  • 2 cloves garlic, whacked and peeled
  • 2 tablespoons oil
  • One 28-ounce can diced tomato, with liquid
  • 2 lightly packed cups fresh basil leaves
  • 2 cups vegetable or chicken broth
  • 1/3 cup evaporated milk, half-and-half or heavy cream
  • Sea salt and freshly ground black pepper
For the ricotta:
  • 1 cup ricotta, preferably fresh
  • 1/3 cup finely sliced chives
  1. Fit the chopping blade into the work bowl. Chop the onion and garlic in the work bowl on speed 6 for 5 seconds. Scrape down the sides of the work bowl. 
  2. Add the olive oil. Cook at 100 C on speed 2 for 8 minutes with the measuring cap removed from the lid. 
  3. Add the tomatoes. Replace the measuring cap in the lid. Cook at 90 C on speed 2 for 20 minutes. Add the basil, broth and evaporated milk. Remove the measuring cap from the lid and let cool 10 minutes. 
  4. While the soup is cooling, stir the ricotta, chives and salt and pepper to taste together in a small bowl. 
  5. Replace the measuring cap in the lid. Process at speed 7 for 1 minute. Season the soup with salt and pepper. Serve hot or cold with a dollop of the seasoned ricotta (see below).
SIDEBAR: PUREED SOUPS
To avoid the possibility of leaking or scalding, it is necessary to cool soups slightly before pureeing them. That is why directions for the pureed soups call for removing the measuring cap from the lid and letting the soup cool for 20 minutes or so. (The Tomato-Basil Soup is an exception: as cold liquid is added at the end, it only needs 10 minutes to cool.) 

Some of these soups may be served hot or cold. If serving them cold, simply pour into a storage container, cover the container and refrigerate until chilled through. If serving these soups hot, reheat at 90 C on speed 1 for 4 to 5 minutes, or until hot enough for your taste. 

One more note: As a third option, you may want to serve any of the pureed soups at room temperature instead of hot or chilled. In that case, let them stand in the work bowl until cooled to room temperature and then serve.

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