Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I always order half a chicken Caesar salad with a cup of their tomato soup and they know me pretty well there. This is a restaurant recipe and makes 8 gallons!

Ingredients Nutrition

Directions

  1. In large kettle at med heat, pour 1 cup of olive oil and add roughly chopped onions and carrots.
  2. Sauté for 15 minutes, then add the basil, salt, pepper, and tomatoes.
  3. Bring to a simmer.
  4. Then add the chicken base to the water; whisk to dissolve, and add to kettle.
  5. Bring to a boil and continue cooking for 45 minutes.
  6. Then using a hand blender, puree soup while adding the heavy cream, to a thin consistency.
  7. Reduce heat to a simmer.

Reviews

(2)
Most Helpful

I thought this soup was really wonderful and comforting. Just what I needed on a cold day. As we all do, I amended it just a bit. I didn't make 8 gallons (!) and I added minced celery and a clove of garlic. I also used half and half instead of heavy cream and it was still wonderful. Thanks for the recipe. It's a keeper.

stephchef December 12, 2003

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