I absolutely love tomato soup! It is a serious comfort food for me. I always order tomato soup when I see it on a menu and I decided that I needed to learn how to make it at home. After lots of trial and error I have found the perfect recipe for me. It is nice and fresh, with a little bit of heat that warms you right up! I like to serve this soup with Grilled Cheese, Wraps, or just by itself! I prefer my soup to be without the cream but if you want to you could add up to 1/2 cup of heavy cream to make your soup into more of a bisque.
Ingredients
Directions
Slice the Onions.
Chop up the Tomatoes.
Chop the Basil.
In a large pot, over medium heat, drizzle olive oil then combine the onion and the garlic and cook until the onion is softened.
Add tomatoes, basil and chicken broth.
Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend until smooth using an immersion blender.
Remove from heat and blend until smooth using an immersion blender.
In a small pan, melt the butter over medium heat.
Stir in the flour to make a roux, cooking until the roux is a medium brown.
Gradually whisk in 5 or 6 ladles of the tomato mixture, so that no lumps form.
Stir the tomato roux into the large pot.
Season with cayenne pepper, black pepper, sugar and salt, and adjust to taste.