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Food Festivals of Italy
by James Fraioli and Leonardo Curti

Crema Di Pomodoro Con Aglio
(Tomato Basil Garlic Bisque)
Serves 4-6


~ 2 tablespoons olive oil
~ 3 tablespoons unsalted butter
~ 1 large onion, diced
~ 1½ tablespoons minced fresh garlic
~ Salt and pepper, to taste
~ ½ teaspoon thyme leaves
~ 3 tablespoons chopped fresh basil
~ 2 cups Italian plum tomatoes or 1 (2-pound) can whole peeled or fresh tomatoes
~ 4 cups chicken broth, divided
~ ½ cup flour


In a saute pan over medium-high heat, add the olive oil and butter. Cook the onion until wilted but not brown. Add the garlic and cook until tender. Do not brown or burn the garlic or butter. Add the salt, pepper, herbs, tomatoes, and 3½ cups chicken broth; simmer for about 20 minutes.

Make a roux with the remaining chicken broth, adding the flour to thicken. (NOTE: Add more flour if roux is too thin.) Add the roux to the soup. Then puree soup in a blender. Return to heat and cook about 15 minutes longer. Serve with fresh country bread.


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