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Tomato Soup Recipe with Basil and CreamThis tomato soup recipe brings back memories of childhood, like afternoons after school on a cold day. Tomato soup and grilled cheese sandwiches are one of the great cold-weather combinations! Ingredients1 medium onion, chopped finely1 small carrot, finely chopped 3 tablespoons butter 2 28 oz cans of diced tomatoes. Whole tomatoes are fine, but chop them up. 2 cups chicken stock or broth 1 cup heavy cream, room temperature Salt and pepper to taste Basil to taste Preparation1. Heat butter in soup pot on medium low heat.2. Add onion and carrot, and sprinkle with salt. Sautee until onion and carrot are soft. 3. Add canned tomatoes, including liquid. 4. Turn up heat to medium high. Cook until most of the liquid is evaporated. 5. Reduce heat and add flour. Mix well to get rid of lumps. Cook for two minutes. 6. Add chicken broth, cook until soup is hot, not boiling. 7. Using an immersion blender or food processor, blend soup until it is smooth in texture with no lumps. 8. Add some of the hot broth to the cream. Mix well, then pour cream into soup. 9. Add basil. Cook until soup is desired thickness. NotesThere are other herbs and spices that go well with this tomato soup recipe. Tarragon is a very nice flavor with tomatoes, as is the classic poultry herb combination of parsley, sage, rosemary and thyme. In fact, any of these alone or in combination with others will work, too. The only combination I don't like much is basil and tarragon together. They are somewhat close in flavor, but the minor differences seem to cash a bit, so I never use them in the same dish.Shallots and garlic make a nice addition to this soup; just add them at the beginning with the onion and carrot. Lastly, a heaping tablespoon of sour cream in the middle when serving is a classy touch. Return from Tomato Soup Recipe to Cream Soups
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