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Creamy Tomato Soup with Basil

Fresh basil adds a delightful touch
Servings 16 servings
Prep Time

Ingredients

  • 1/2 cup margarine or butter
  • 2.5 cups chopped onion
  • 1 cup chopped celery
  • 1 cup Flour
  • 14 cups hot water
  • 3.5 tbsp chicken base or instant bouillon
  • 1/2 cup Sugar
  • 1(12oz) can Tomato Paste
  • 2 tsp Salt
  • 1 cup half-and-half heated
  • 2(1/2oz) packages fresh basil snipped

Instructions

  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).