Monday Comfort Food Night: TOMATO BASIL CREAM SOUP

TOMATO BASIL CREAM SOUP

Serves 4
Time: 15-20 minutes
½ yellow onion, minced
1 Tablespoon olive oil
1 clove garlic, minced
1 Tablespoon flour
2 14.5 oz. cans small diced tomatoes
1 cup chicken broth
½ cup heavy cream
2 Tablespoons fresh basil, chopped
Coarse salt
Fresh ground black pepper to taste
2 Tablespoon fresh basil, chopped
Parmesan cheese, grated

1. In medium size saucepan, sauté the onion in
olive oil until soft. Add garlic and flour and stir
for 30 seconds. Add tomatoes with juice and
chicken broth. Bring to a boil, turn the heat
down to low and cook for 5 min.
2. Blend tomato mixture in blender or an
immersion blender.
3. Return tomato mixture to the saucepan, add
cream, stir until cream is blended. Heat until
almost boiling. Season with coarse salt, ground
black pepper and fresh basil.
4. Serve topped with grated Parmesan cheese.
Serve with: Food Nanny French Baguettes page
242 or your favorite sandwich.
Variation: Use Mozzarella cheese in place of
Parmesan. Use 8 fresh tomatoes, diced in place
of canned.