Tomato Soup with Fresh Basil
Yield 2 Gallons
1 CUP PEANUT OIL
3 LBS ONIONS (Diced)
1 TBSP MINCED FRESH GARLIC
1 #10 CAN ST. STANISLAUS, 74/40 TOMATO FILETS (PREFERRED) (See Below)
1 #10 CAN HUNT'S, ANGELIA MIA CRUSHED TOMATO FILETS
1 PINT FRESH BASIL LEAFS
1/2 CUP TOMATO PASTE
1/3 CUP HONEY
10 WHOLE BAY LEAFS
1 CUP DRY WHITE WINE
1 TSP WHITE PEPPER
1/2 TSP GROUND CAYENNE PEPPER
1/2 CUP CORN STARCH
1 GALLON CHICKEN STOCK
LOT FRESH BASIL LEAFS (for Garnish)
In a large Dutch oven and over medium heat, add oil, onions and garlic, sauté until the
onions are clear (about 10 minutes) do not brown onions. Add tomato filets and simmer for
10 minutes. Stir in basil, paste and honey; lower heat and simmer covered for 10 minutes.
Us a food processor or blender and puree. Press through a wire strainer to remove all
seeds and stems.
Return soup to the Dutch oven and add white wine and peppers. In a small mixing bowl, mix 1 cup of the stock with the corn starch. Slowly, whisk the corn starch mixture into the soup. Add the remaining stock to the soup and simmer covered for 20 minutes, stirring occasional.
Use warm, large, flat soup bowls to serve this soup. Place 3 -4 of the fresh basil leafs in the bottom of the bowl, ladle in soup, then use a soup spoon to stir the leafs to the top. You can also garnish with some freshly grated Romano cheese.
I usually don't call for a specific brand or product. But the above are really great. And if you can't find them, then substitute your favorite tomato products. Or if you can find high quality fresh tomatoes, those would obviously be fantastic.
This is a hearty soup that should be served in the dead of winter. However, if you
refrigerate the soup and serve it cold it is great for a summer luncheon.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: November 21, 2016.