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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup is from Stanford Wives Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 stalks celery
1 onion
olive oil
5 tbsp butter
4 cloves minced garlic
2 28 oz cans whole tomatoes
4 cups tomato juice
1 14 oz can chicken broth
2 tsp salt
1 tsp pepper
12 basil leaves
1/3 cup flour
1 12 oz can evaporated milk
Directions:
Directions:
1. Finely chop celery and onion. Saute in olive oil and 1 tbsp butter.
2. Add minced garlic when moisture is half gone. Continue to saute until all excess moisture is evaporated.
3. Puree the canned whole tomatoes and add to the cooked vegetables.
4. Add tomato juice, chicken broth, salt and pepper.
5. Bring to a boil then reduce heat and cook at a low simmer for about 1 hour, stirring occasionally.
6. Add chopped basil. In separate pan melt 1 tbsp butter then whisk in flour. Add butter and flour mixture to lightly boiling soup with whisk. Add evaporated milk.

 

 

 

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