Tomato Basil Soup

This is definitely a favorite at our house and probably my most requested recipe! One time my husband even said he liked it better than the tomato basil at Zupas (my favorite soup/salad/sandwich cafe in Utah); however, once I learned to make this soup I never bothered ordering it at Zupas so I don't really know for myself how this recipe compares. Give it a try for yourself!

Tomato Basil Soup

makes 6-8 servings 

1 med-large yellow onion, chopped
1 clove of garlic
1 tsp butter
4 oz cans stewed tomatoes (may be diced, or whole)
3 cups water
1 Tbsp veggie broth mix*
1 Tbsp butter
1 Tbsp flour
1 tsp salt 
2 tsp sugar
1-2 Tbsp dried basil
red cayenne pepper, to taste 

*If you don't have veggie broth mix, replace the 2 cups of water with chicken stock.

1. In a stockpot, over medium heat saute onions and garlic in butter about 5 min. Add tomatoes, water, and veggie broth mix. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. 

2. Remove from heat and blend soup. Put in separate bowl or pan. If you want it more chunky don't blend a couple cups of soup.

3. In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cook 1 min. Gradually whisk in little bit of the tomato mixture, so that no lumps form. Slowly keep adding a little more soup to the roux. Be sure not to add too much at once or it will become lumpy!

4. Season with salt, sugar, cayenne pepper, and basil and adjust to taste.

Disclaimer: This recipe doesn't quite fit the standard of no white flour and no white sugar that I try to stick to in our home, but I guess I justify it because the quantities are so small. I really should experiment with other sweeteners and flours. Does anyone know if you can make a roux with anything else? What have you tried?

1 comment:

  1. Hey Shelley! I make my roux with whole wheat flour all the time. The color is a little darker, but everything always works out with it for me!