Beef stock, basil and cream turns ordinary tomato soup into a savory, herby bowl of beauty. Add a grilled cheese and the perfect lunch is complete.
3 tablespoons butter
1 large yellow onion, diced
1/2 rib celery, chopped
3 tablespoons flour
1 tablespoon minced garlic
2 cans (16 ounce size) diced tomatoes, undrained
2 tablespoons chopped fresh basil
2 cans (16 ounce size) tomato puree
1 can (16 ounce size) beef stock
1/2 cup heavy whipping cream
1 bay leaf
salt and pepper, to taste
Melt the butter in a large saucepan or stockpot over medium heat. Add the onion and celery and cook, stirring frequently, until the onion is soft.
Add the flour, one tablespoon at a time while stirring. Stir until the flour is incorporated.
Add the garlic, tomatoes, and basil and mix well.
While stirring, slowly add the tomato puree, beef stock, and whipping cream. Mix well. Add the bay leaf and reduce the heat to low. Let simmer on low for one hour. Do not let the soup bisque boil.
Remove the bay leaf. Season the soup with salt and pepper. Serve warm. You can add a drizzle of cream when serving, if desired.
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reviews & comments
July 16, 2012
I thought this was a great, easy recipe. I did a few things differently based on my available produce. First, I didn't have cans of anything and I don't like to dice so I quartered everything and threw it in my pot! and I didn't have celery, but I had carrots so I put some of those in. I used EVOO instead of butter; simmered everything in the beef broth for an hour (after browning in the EVOO); then pureed in the blender and added half and half. Seasoned as necessary and added some basil on top - delish! Thank you!
May 23, 2011
Couple of things...first, this is a great recipe, but most of the can sizes for diced and pureed tomatoes in the stores I shop in are either 14 and a half ounces or 29 oz by weight for the larger cans, and the beef broth is 12 oz, not 16 as called for in the recipe. Not to worry...it comes out fantastic using the cans as they are. I would recommend adding a bit more basil though...it's there, but very subtle, and with these quantities of other ingredients, another half or full tablespoon would bring it out more in the dish. I simmered for 30 minutes to bring out the oils in the garlic and basil, then pureed the entire batch hot, then simmered for the remaining 30. Top with fresh parmesan regganio...mmmmmmmm good!
October 16, 2009
This is scrumptious with a cheese sandwich. It makes a ton (for a single gal), but it freezes beautifully.
December 11, 2008
Perfect. Easy to make, really only takes about 30 minues. I add alittle red pepper flakes to give it some spice. You also don't need to add the cerlery if you don't have it. It still taste great!