We're heading to a local apple orchard this afternoon to do some picking, so I thought having a warm pot of soup waiting on us when we return would be a comforting and perfect way to end the day.
Tomato basil soup sounded like a good choice, only this one is super-naughty. The butter and cream can be tasted (and savored!) in every bite.
I doubled the usual recipe this time, as I wanted plenty of leftovers. So don't be confused by some of my pictures if things look excessive. The normal recipe makes plenty for a family dinner though.
Sidenote: Ty, the husband who doesn't like chunky, vegetable stuff, says this is the "best" tomato soup he's ever eaten. Aidan, my 6-year-old son who is also the pickiest eater on planet Earth, loved it. Paige, my 2-year-old who eats anything, ate this too (so her opinion on the subject is actually no big deal). ;)
Rich & Creamy Tomato Basil Soup
(adapted from chef in training)
- Melt butter over medium heat in heavy saucepan or dutch oven.
- Once melted add garlic and sauté for a minute or two.
- Stir in flour and make a roux, stirring constantly for about 5 minutes.
- Once roux is formed, slowly pour in half and half and light cream, stirring as you pour.
- Stir in chicken base, diced tomatos, tomato puree, sugar, basil, pepper and salt. Stir until heated through.
- Using a ladle, spoon soup into blender and pulse briefly, breaking up the tomato chunks, but still leaving a nice, thick texture to the soup. Repeat, as needed, until entire batch of soup has been blended.
- Return soup to pot. If needed add milk to soup to thin out to desired consistency (I didn't need to add any).
- Serve hot, garnished with a sprinkle of grated cheese and fresh basil leaves.