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You may find yourself eating more than
one bowl of this soup. Garnish with croutons or fresh basil for
a change of pace.
Creamy Tomato Basil
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
- 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.