After purchasing too much of basil which my husband’s favorite herb from a Asian grocery store in Oklahoma City, Oklahoma. I use this herb in most of my Asian cooking but yesterday I used this herb to cook this soup. It turned out deliciously and my husband enjoyed it.
Not many of us love herbs that has a very strong fragrant and in our Western cooking we will try to use some of the common herbs. I have many friends who don’t even like cilantros on their food. The most people who take lots of herb are mostly from South and Southeast Asian countries. Well, from time to time I like to post some of the herbal dishes.
3 cans 28oz Organic whole/diced tomato
1½ cups packed coarsely chopped basil leave, reserve ¼ cup and set aside
1½ cups diced onion
6-8 cloves garlic, peeled and finely chopped
1½ cups “No MSG” Organic chicken stock
3 tablespoons canola/olive oil
Salt and ground pepper to taste
Heat a stock pot with canola/olive oil and chopped onions over medium-low heat and sauté until onions are tender or about 4-5 minutes. Add chopped garlic and sauté for another 2 minutes. Pour in the chicken stock, diced/whole tomatoes, chopped basil leaves. Simmer for 30 minutes.
Transfer tomato mixture working in batches onto a food blender/processor and puree to a smooth liquid. Return the tomato puree back to the stock pot and heat over medium high and bring to a just about to boil. Add the chopped fresh basil leaves and season with salt and black pepper. Garnish with drizzle olive oil and top with a couple of basil leaves.