The tomato basil soup recipe has the best of ingredients:
real butter, unbleached flour, tomato sauce, and real cream.
4 TABLESPOONS BUTTER.
4 TABLESPOONS FLOUR.
2 CUPS CHICKEN STOCK.
2 CANS TOMATO SAUCE.
1 CUP HALF AND HALF.
1 TEASPOON DRIED BASIL LEAVES.
½ TEASPOON GARLIC POWDER.
½ TEASPOON ONION POWDER.
¼ TEASPOON BLACK PEPPER.
¼ TEASPOON SALT.
4 TABLESPOONS FLOUR.
2 CUPS CHICKEN STOCK.
2 CANS TOMATO SAUCE.
1 CUP HALF AND HALF.
1 TEASPOON DRIED BASIL LEAVES.
½ TEASPOON GARLIC POWDER.
½ TEASPOON ONION POWDER.
¼ TEASPOON BLACK PEPPER.
¼ TEASPOON SALT.
Melt butter in saucepan.
Add flour to melted butter slowly
and stir with a whisk.
Add chicken stock. Stir.
Add tomato sauce and spices. Stir.
Simmer for 15 minutes on low heat.
Add half and half. Stir.
Simmer for another 5 minutes. Stir.
Garnish with blue cheese or
fresh mozzarella and basil.
Enjoy...
Store it in the refrigerator in a glass container for 5-7 days.
Makes a great snack anytime with a grilled cheese sandwich or packed in a thermos for lunch.
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