ingredients
- 1½ cups very thinly sliced basil leaves
- ¼ teaspoon salt
- Fresh basil leaves for garnish
- 2½ cups lower sodium chicken broth
- 2 tablespoons tomato paste
- 2 tablespoons brandy (optional)
- 1½ cups heavy cream
- 2 cups Pomi strained tomatoes
- 2 teaspoons minced garlic
- ½ teaspoon pepper
- 1 tablespoon unsalted butter
- 7 finely chopped scallions, including half of the green tops
prepration
Melt butter in a large saucepan. Add scallions and garlic; cook over medium heat until scallions are softened, stirring frequently.
Add strained tomatoes, broth, sliced basil leaves, pepper and salt; bring to a boil. Reduce heat to low; cover, and simmer 20 minutes, stirring occasionally.
Remove from heat. Transfer tomato mixture, in batches, to a blender, and carefully pulse until basil is finely chopped. Return to saucepan. Stir in cream, brandy and tomato paste. Heat over low heat until very hot. Do not boil.
Divide between serving bowls, garnish with basil leaves, and serve.
