Tasty and Easy Recipes

Ingredients:
1/4 cup butter (1/2 cube), plus 2 tablespoons, divided
5 tablespoons fresh basil, chopped and divided
1 large yellow onion, coarsely chopped
6 garlic cloves, minced and divided
1 35-ounce can Italian plum tomatoes
1 35-ounce can whole tomatoes
salt and pepper
1-1/2 teaspoons Italian seasoning
2 cups pareve chicken broth
Fontina cheese, grated

Method:
In a large saucepan over medium heat, melt 1/4 cup butter. Add 3 tablespoons basil, chopped onion and 4 cloves garlic. Cook until tender, about 15 minutes. Pour in tomatoes and their liquid.
Simmer uncovered for 30 minutes. Season with salt and pepper.
In a food processor or blender, puree tomato mixture in small batches. Return mixture to saucepan. (Soup can be stored in refrigerator up to one day ahead at this point.)
In a small saucepan over medium heat, melt remaining 2 tablespoons butter. Add remaining 2 tablespoons basil, garlic and Italian seasoning and saute’‚ for 5 minutes.
Combine saute’ed herbs with pareve chicken broth and tomato mixture. Simmer until heated through. Serve immediately and garnish with grated Fontina cheese.