Creamy Fresh Tomato Basil Soup
Serves: 4
  • 3 tablespoons butter, divided
  • 1 medium Vidalia onion, chopped
  • 4 cloves garlic, chopped
  • 4 cups fresh tomatoes, chopped
  • 2 cups chicken stock or broth
  • 2 tablespoons fresh basil, chopped
  • 2 tablespoons flour
  • ½ teaspoon sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon balsamic vinegar
  • 1 cup heavy cream
  1. Add one tablespoon of butter into a large pot and saute the chopped onion and garlic for 2 -3 minutes until softened.
  2. Add the chopped tomatoes and bring to a boil.
  3. Pour in the chicken stock and simmer on medium-low heat for 20 minutes.
  4. Add the basil then use an immersion blender to puree the soup. (You can also use a blender or run through a food mill if desired.)
  5. In a small pot, melt 2 tablespoons of butter over medium-low heat and add the 2 tablespoons of flour. Mix to combine and cook the roux for about one minute.
  6. Add ½ cup of the pureed soup to the roux and whisk together to remove all lumps.
  7. Spoon/pour the roux into the hot soup and whisk to combine.
  8. Cook over medium for 2 minutes.
  9. Add the sugar, salt, pepper, balsamic vinegar and the cream and serve.
Recipe by I Heart Kitchen at