Potato And Garlic Soup With Basil And Tomato – Bon Appeti

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Servings: 4 Difficulty: Advanced
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A silky, aromatic puree of potatoes and garlic brightened by fresh basil and sweet tomato strips
Potato and Garlic Soup With Basil and Tomato - Bon Appeti recipe image

This velvety soup transforms humble potatoes and garlic into a luxurious, comforting base. The broth is simmered until tender, then pressed through a sieve for an impossibly smooth texture. It’s gently finished with sautéed onions and salty prosciutto, adding depth and richness. Bright, fresh basil and raw plum tomato strips provide a crisp, vibrant contrast to the warm, savory puree. Perfect for a light dinner or an elegant starter, this dish balances rustic simplicity with refined flavor. ItâÂÂs hearty enough for cooler evenings yet light enough to enjoy year-round.

Potato and Garlic Soup With Basil and Tomato - Bon Appeti recipe image
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Potato And Garlic Soup With Basil And Tomato – Bon Appeti

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 717.0

Description

This velvety soup transforms humble potatoes and garlic into a luxurious, comforting base. The broth is simmered until tender, then pressed through a sieve for an impossibly smooth texture. It&# 226;ÂÂs gently finished with sautéed onions and salty prosciutto, adding depth and richness. Bright, fresh basil and raw plum tomato strips provide a crisp, vibrant contrast to the warm, savory puree. Perfect for a light dinner or an elegant starter, this dish balances rustic simplicity with refined flavor. ItâÂÂs hearty enough for cooler evenings yet light enough to enjoy year-round.

Ingredients

Directions

  1. Peel and quarter 2 lbs of Russet potatoes, then slice them thinly.
  2. Peel 6 large garlic cloves.
  3. Combine 5 cups of chicken stock, sliced potatoes, garlic cloves, and 1 bay leaf in a heavy large saucepan.
  4. Bring the mixture to a boil over high heat.
  5. Reduce heat to medium-low, cover, and simmer until the potatoes are very tender, about 35 minutes.
  6. Remove from heat and let cool slightly.
  7. Discard the bay leaf.
  8. Set a large sieve over a large bowl.
  9. Pour the soup through the sieve, using a wooden spoon to press the potatoes and garlic through firmly to create a smooth puree.
  10. Heat 1 tablespoon of olive oil in a clean heavy large saucepan over low heat.
  11. Add 1/2 cup chopped onion and sauté until golden, about 5 minutes.
  12. Add 2 tablespoons chopped prosciutto or ham and sauté for 1 minute.
  13. Add the pureed soup to the saucepan with the onions and prosciutto.
  14. Bring the soup to a simmer, stirring occasionally.
  15. Thin with additional stock if the soup is too thick.
  16. Seed and cut 1 plum tomato into thin strips.
  17. Thinly slice 1/4 cup packed fresh basil leaves.
  18. Ladle the hot soup into bowls.
  19. Garnish each bowl with the fresh basil strips and tomato strips.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 717.0kcal
% Daily Value *
Total Fat 36.0g56%
Saturated Fat 9.9g50%
Cholesterol 267.0mg89%
Sodium 246.0mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 81.0g162%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute chicken stock with vegetable stock and omit the prosciutto or ham.

This soup tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Russet potatoes are recommended for their high starch content, which helps create a creamy texture when pureed.

Keywords: potato, garlic, basil, tomato, soup, puree, prosciutto, comfort food, vegetarian option, italian, easy dinner, homemade, warm, aromatic, side dish, appetizer, stock, onion, bay leaf, olive oil
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