I met my mom for lunch the other day, and had the most wonderful tomato basil soup. I’m not sure what I was expecting, but it wasn’t the smooth, almost buttery flavor of the broth and the subtle, mellow flavors of the tomatoes and basil. It was the perfect thing for a brisk, November day. I knew then what my next recipe would be.
Ingredients:
4 tablespoons butter
1/2 onion, diced
3 tablespoons flour
4 cups milk
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1/2 tablespoon sugar
1/2 teaspoon baking soda
4 tomatoes (about 2 pounds), sliced thin and quartered
1/2 ounce fresh basil, chopped
Directions:
Melt the butter in a large pot over medium heat. Add the onion, and cook until softened, stirring occasionally. Stir in flour and continue to cook 1 to 2 minutes, stirring constantly.
Slowly stir in the milk. Add the bay leaf, salt, pepper and sugar. Let simmer for 5 minutes, stirring occasionally.
Remove the bay leaf, then stir in the baking soda and add the tomatoes. Cook an additional 5 minutes, stirring occasionally. Remove from heat.
In two or three batches, ladle soup into blender. Purée for 2 to 3 seconds per batch. Return to pot and heat again if necessary. Serve immediately.
Makes about 8 cups.
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Wow- I’ve never seen such a creamy tomato soup. Beautiful. I’ve been thinking about making a tomato-basil soup lately- you’ve inspired me to think about making it a tad different- hmmm.
Unfortunately, I can’t do dairy, but I’m wondering about using my rice milk. Thanks for the inspiration!