Creamy Tomato Soup with Basil

Creamy Tomato Soup with Basil


16 servings


  • 1/2 cup margarine or butter
  • 2.5 cups chopped onion
  • 1 cup chopped celery
  • 1 cup Flour
  • 14 cups hot water
  • 3.5 tablespoons chicken base or instant bouillon
  • 1/2 cup Sugar
  • 1(12oz) can Tomato Paste
  • 2 teaspoons Salt
  • 1 cup half-and-half, heated
  • 2(1/2oz) packages fresh basil, snipped
Fresh basil adds a delightful touch


  1. In a heavy 7 quart Dutch oven, melt margarine.
  2. Saute onions and celery until tender (about 20 minutes).
  3. Blend in flour.
  4. Gradually stir in water until mixture is smooth.
  5. Blend in chicken base, sugar, tomato paste and salt. Cook over medium heat, stirring frequently, until mixture comes to a boil; boil and stir 1 minute.
  6. Reduce heat, simmer 10 minutes.
  7. Strain, discarding vegetables.
  8. Return soup to Dutch oven. Stir in half-and-half and basil. Heat through(3-5 minutes).
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.