tombasilsoup15642

I first had this soup several years ago at a wonderful Greek restaurant in Minneapolis called Christos. They currently have three locations. Check them out at:  http://www.christos.com/christos.html 

An internet search found that the recipe had already been published online so I  printed it and made it right away. I was a little disappointed to see that the recipe calls for chicken broth since I was certain it was vegetarian and will have to ask the next time I go there. But substituting veggie broth works and it’s delicious!

Here is the link to where I found the recipe:
http://www.midwesthomemag.com/media/Midwest-Home/Dining-Entertaining/Recipes/Recipe-Search/index.php?name=Raspberry-Kissed+Red+Cabbage&searchcustomdata=soups&tableid=23&
view=details&itm=24462

The recipe here has the veggie broth substitution. Try it with warmed pita topped with olive oil and sea salt.

Tomato-Basil with Feta Soup
               
Serves 4-6

1/4 cup olive oil 
1 cup onions, chopped
1 bay leaf
3 cloves garlic
1/2 teaspoon salt
6 ripe tomatoes, cored, peeled, seeded and diced small
3 cups veggie broth
1 cup crumbled feta cheese
1/2 cup fresh basil leaves, torn or chopped
2 cups tomato sauce
freshly ground black pepper, to taste

In a deep saucepan, heat the oil over medium heat and saute the onions until transparent, about 3 minutes. Stir in the bay leaf, garlic and salt, and continue cooking another 2 minutes. Add the tomatoes and veggie broth. Bring mix to a boil and cook for about 20 minutes, stirring often. Remove the saucepan from the stove. Remove the bay leaf. Puree the soup with an immersion blender or regular blender and return to saucepan. Stir in the feta cheese, basil and tomato sauce, and season with black pepper.                                                  

 

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