Warm up the family this weekend with this yummy tomato basil soup! As the leaves fall and the weather cools down, soup is the perfect meal. Serve this for lunch with a grilled cheese or as an appetizer before dinner.
1 Cup Onion, diced 1″ pieces
1/3 Cup Whole Butter
1 tsp Thyme
1 tsp Garlic Puree
1/4 Cup Flour
1 Qt Chicken Stock
1 Jar of Maggiano’s Marinara
1 1/2 Cup Heavy Whipping Cream
1 tsp Salt & Pepper
1 tsp Roasted Garlic
1/4 Cup Fresh Basil, diced 1/2″ pieces
8 tsp Fresh Basil, julienned (for garnish)
1. In a large soup pot, melt butter over medium-heat. Add onions and saute until translucent. Add thyme, roasted garlic and garlic puree. Continue to cook for approximately 3 minutes more. Reduce heat and add flour. Mix with whisk until flour is incorporated. Cook 2 minutes more.
2. Add the chicken stock and marinara and bring to a boil. Add salt, pepper and heavy whipping cream and simmer for 15 minutes, skimming the impurities that rise to the surface.
3. Using a food processor, puree all the ingredients together, strain and add basil. Season with salt and pepper to taste.
4. Garnish with 1 tsp of julienned basil per bowl.