Tomato-Basil Soup from Village Corner German Restaurant |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 200 |
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This recipe from a popular Atlanta eatery was found in the Atlanta Journal Constitution. Ingredients:
4 tablespoons butter (1/2 stick) |
2 cups onions, finely diced |
1 cup celery, finely diced |
1 cup carrot, finely diced |
1/2 cup all-purpose flour |
28 ounces diced tomatoes (peeled, seeded & diced) or 3 cups tomatoes, fresh (peeled, seeded & diced) |
1 cup heavy cream |
3 cups low sodium chicken broth |
salt and pepper |
1 pinch granulated sugar |
1/2 cup chopped basil, fresh, divided |
Directions:
1. In a stockpot over medium heat, melt butter. Add onion, celery and carrots and saute for 10 to 15 minutes or until vegetables have softened and onions are transluacent. Add flour and cook an additional 2 to 3 minutes, stirring constantly to prevent scorching. Add tomatoes, cream and chicken broth and bring to a light simmer for 30 minutes. taste and season with salt and pepper and sugar if desired. remove from heat and add 1/3 cup basil. Stir to combine. Serve immediately, garnished with remaining basil.
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