Cream of Tomato Basil Soup
Ready In: 50 mins
Serves: 8
Yields: 8
Ingredients
- 4 tablespoons butter
- 2 garlic cloves, minced
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup leek, finely diced (white part only)
- 1⁄4 cup carrot, finely diced
- 1⁄4 cup celery, finely diced
- 1⁄2 cup flour
- 1 pint chicken broth
- 1 pint cream
- 3⁄4 teaspoon Worcestershire sauce
- 1 (15 ounce) can Italian-style crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon honey
- salt & fresh ground pepper
- 1⁄2 cup fresh basil, chopped
- 3⁄4 teaspoon rice wine vinegar
- 2 tablespoons fresh basil chiffonade
- 8 slices French bread
- 8 slices fresh mozzarella cheese
Directions
- Saute garlic, onion, leeks, carrots and celery in butter until tender.
- Add flour to make a roux.
- Whisk in the broth, cream and Worcestershire sauce.
- Add tomatoes, tomato sauce, and honey and let simmer on low heat for 20 minutes. Do not allow to boil.
- Mix in the salt and pepper (to taste), basil and vinegar. Continue to simmer for another 10-20 minutes.
- Toast the french bread.
- Top bread with cheese and place under broiler until bubbly.
- Dish soup up into individual bowls.
- Place a piece of the melted cheese bread in the center of the soup.
- Sprinkle with fresh basil chiffonade.
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