Tomato Basil Soup

   Tomato Basil Soup

3 1/2 C. Crushed Tomatoes 29 oz.

3 1/2 C. Tomato Sauce 29 oz.

8 oz. Jar of Sun Dried Tomatoes In Oil

1 Yellow Onion

8 Basil Leaves

1 Quart Heavy Crème

2 C. Vegetable or Chicken Stock

3 Cloves Garlic Crushed

2 T. Roux
Sea Salt & Pepper to taste

Use a 6 qt. or larger pot.

Drain the oil off the sundried tomatoes and reserve the oil.

Mince the onion and caramelize it and the garlic in the pot with the reserved oil.

Add the crushed tomatoes allowing the pot to deglaze.

Reduce the heat to low.

Chop the sun dried tomatoes and add to the pot.

Finely chop the basil and add it.

Add the stock and the roux.

Give it a light whisking to ensure the roux has pretty much dissolved.

Add the tomato sauce and allow to come up to a slow simmer.

Add the heavy crème and stir.

Simmer over medium low heat for 20 minutes stirring often.

Can be served with French fried onions as a garnish.
You can add chopped fire roasted peppers for more texture.

This soup would pair well with a duck fat grilled, smoked gouda sandwich.