December Feast: Tomato Basil Soup

There’s nothing like a delicious bowl of soup to warm you all over, especially on a cold, wintery day. Here’s a recipe for Tomato Basil Soup, reportedly based on a recipe obtained from Lucky 32 Restaurant.

Tomato Basil Soup

Ingredients:

1 Tbsp. olive oil

2 Tbsp. scallions

1 Tbsp. minced garlic

2 oz. or 1 Tbsp. fresh basil

8-1/2 c. chicken broth (2 qts.= 8 cups)

2-28 oz. cans crushed tomatoes

1 6 oz. can tomato paste

1/4 c. butter (1/2 stick)

1/4 c. flour

1/2 to 3/4 c. half ‘n half (or milk)

Parmesan cheese

Directions:

1. In a large pan, saute first 4 ingredients.  Add chicken broth. Simmer 20 minutes.

2. Add tomatoes and tomato paste. Bring to a boil. Simmer 20 minutes.

3. In a medium-size pan, melt the butter and stir (whisk) in the flour.  Cook about 2 minutes to make a pale gravy.

4. Gradually pour about 4 cups of the hot tomato liquid into the gravy mixture and stir well.

5. Gradually add this mixture back into the soup, stirring well.

6. Remove soup mixture from heat. Add 1/2 to 3/4 cup half ‘n half or milk to the soup. Add Parmesan cheese.

7. Spoon soup into cups or bowls. Add more Parmesan cheese.

Note 1: The original recipe did not call for adding the Parmesan cheese to the soup in step 6, but this is what I did and I liked the definite presence of the melted Parmesan. The amount of Parmesan cheese is according to taste.

Note 2: When I made the soup, the basil was not strong enough. Maybe I didn’t add enough the first time. But I added more when I rewarmed it. You could try it as written, then adjust the amount.

Note 3: The soup freezes and rewarms well.

Note 4: Make a grilled cheese sandwich and cut it into small pieces, then add the pieces to the soup when the soup is hot.

Enjoy!