Creamy Tomato Basil Soup
You may find yourself eating more than one bowl of this soup. Garnish with croutons or fresh basil for a change of pace.
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, finely chopped
1/4 cup all-purpose flour
3 cups chicken broth
1 1/2 cups seeded chopped tomatoes
1 tablespoon crushed dried basil
1 teaspoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon dried dill weed
1/4 teaspoon ground black pepper
1/2 cup half-and-half (light cream)
- Heat a large, heavy-bottomed pot over medium-high heat. Add oil and when hot, but not smoking, sauté onion and garlic until softened (not browned), about 3 minutes. Stir in flour and cook for 1 minute, stirring constantly. Add chicken broth, tomatoes, basil, sugar, salt, dill weed and pepper. Stir until well blended. Bring to a boil and simmer, uncovered, for 25 minutes.
- Carefully purée in batches in a blender or food processor. Return to pot, stir in half-and-half and heat until hot, but not boiling. Serve warm.
Makes 6 servings.