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Soup

Fresh Tomato Basil

What you Need

Cutting Board and Carving Knife

2 medium onions, diced

2 tablespoons butter

½ cup flour

32 fl oz chicken broth (or 2-13 fl oz cans is fine)

4 pounds (12-16) Roma or plum tomatoes, peeled and coarsely chopped

3 tablespoons lemon juice (or the juice of 1 lemon)

2 cups fresh basil leaves, chopped fine

1½ teaspoons salt

1 cup heavy cream

1 cup half-and-half (or half heavy cream and half milk)

What to Do

Place butter and onions is a stock pot on medium heat and saute ~5 minutes, until onion has softened.

Whisk flour and a portion of the chicken broth in a small mixing bowl.

Add¾ of the chopped basil, the chopped tomatoes, the flour/broth mix and the remaining broth, along with the lemon juice and salt to the stock pot.

Bring to a bubbly boil; reduce heat to low and simmer ~5 minutes.

Clean as you go

Stir in the cream and half-and-half.

Heat through, but do not boil; serve immediately and garnish with remaining chopped fresh basil.

Halve it, double it, triple it…just do the math!

1 tablespoon fresh herb ≈ 1 teaspoon dried herb

To make peeling tomatoes easier, blanch them in boiling water; cool until easy to handle.