Cream of Tomato Basil Soup
Tangy, creamy, and nostalgic. Heirloom tomatoes kick this tomato soup up a notch by adding layers of amazing flavor. The cream and balsamic vinegar add even more layers of flavor and a few basil leaves add a sweet, fresh twist.
Cream, Lemon, and Balsamic in this recipe are used as seasonings of sorts. Just enough cream is used to smooth out the flavors and add a creamy back to the tangy tomatoes. Lemon juice helps cut the sharp flavors in the soup and round everything out. And balsamic vinegar adds a savory, salty, and sweet bite.
- 2 tablespoons butter
- 1 large onion, diced
- 2 stalks celery, diced
- 1 tablespoon flour
- 4 cups chicken broth
- 4 cups heirloom tomato puree
- 3 tablespoons balsamic vinegar, plus more for drizzle
- ½ cup cream
- 2-5 drops lemon juice
- Salt & pepper, to taste
- Basil leaves
- Heat the butter in a large pot over medium heat, until melted. Add the onion and celery. Cook, stirring occasionally, until the onion and celery are soft, about 10 minutes.
- Add the flour and cook, stirring constantly for about 2 minutes.
- Add the chicken broth and tomato puree and mix together well. Bring the mixture to a slow simmer and cook for 30 minutes, stirring occasionally.
- Add the 3 tablespoons balsamic vinegar and cream. Season with the lemon juice, and salt and pepper to your liking.
- Before serving, toss a few basil leaves on top. Serve with a grilled cheese sandwich, skewered over the bowl as well if desired.
- 2 pieces Texas Toast
- 4 slices American Cheese
- Turn the broiler on your oven on high.
- Toast the two pieces of toast.
- Butter one side of each piece of toast (this will be the outside).
- Top one of the unbuttered sides of the toast with the cheese. Place on a lined baking sheet under a broiler until the cheese is melted.
- Top with the other piece of toast.
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