Cream of Tomato Soup with Basil
Cream of Tomato Soup with Basil

Ingredients:

  • 3 tablespoons butter
  • 1/2 small yellow onion, chopped
  • 1 clove garlic, roughly chopped
  • 2 Tbsp. flour
  • 2 cups milk, warmed
  • 1/2 cup heavy cream
  • 1 Tbsp. sugar
  • 2 cups tomatoes, chopped with no juice (preferably fresh, but can use canned)
  • Salt & pepper to taste
  • 2 Tbsp. basil chiffonade
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Preparation:

  1. Melt butter over medium-low heat and add onion.
  2. Cook until onion is soft, but not brown and adds garlic, cook for another minute or two.
  3. Add flour, stir well, and cook over medium-low heat for about 5 minutes.
  4. Slowly whisk warm milk into roux until well incorporated.
  5. Add cream and sugar and cook for about 10 minutes.
  6. Add tomatoes to soup and stir well to combine.
  7. Let simmer for about 10 minutes.
  8. Remove pot from heat and puree contents in a blender, in batches if necessary.
  9. Strain soup through medium-meshed strainer.
  10. Season with salt and pepper to taste.
  11. To serve, garnish each bowl with some of the basil.
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