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Tomato Basil Soup Recipe

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This recipe for Tomato Basil Soup is from The McClellan Family 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:  
¼ lb butter
1 cup celery chopped (optional)
1 cup Onion chopped
½ cup chopped carrots (optional)
1/3 c flour
4 16 oz. cans whole tomatoes
1 16 oz. can tomato sauce
2 tsp sugar
2 tbsp. basil
1 tsp marjoram
1 bay leaf
4 cups vegetable broth
½ tsp paprika
½ tsp curry powder
1 tsp white pepper
Salt to taste
1 pint heavy or whipping cream
Directions:
Directions:
Melt butter in large sauce pan, sauté celery, onion and carrots until tender. Stir in flour, cook 2 minutes. Stirring constantly add sugar, basil, marjoram, bay leaf and vegetable broth. Cover and simmer 30 minutes.
Puree mixture then pour back in sauce pan, add salt and pepper If you like this soup with more tomato chunks add a can of whole tomatoes chopped up to the soup after it has cooked.
When ready to serve add heavy cream and more basil as needed, stir and serve.
If you bottle the soup do not add the cream, process it for 25 minutes.
Add cream and extra basil just before serving

 

 

 

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