Of all the soups we made at ROXY’S BISTRO in Regina, tomato basil soup was our favourite. This soup tastes like the glorious days of summer. The tomatoes enhanced with basil and a whisper of oregano. The very best part of this tomato soup – you make it twelve months of the year. The secret is canned tomatoes (but you must use top quality Italian canned whole tomatoes). The chicken stock should be a rich, home-made stock. You do your culinary magic with onion, garlic, seasonings and dried basil (when fresh is not available).
In a generous stock pot, over medium heat, saute the onions with oil, a good sprinkle of salt, more grinds of black pepper than you think you need, and around 1/2 tsp red pepper flakes. When the onions become translucent (don’t brown them please) add the chopped garlic and saute for a couple of minutes.
Put this onion mixture into a large sauce pan. Add the basil and oregano, canned tomatoes and the tomato paste and lower your heat to simmer. Let this cook away while you are preparing the roux.
In a medium sized saucepan melt the butter. Add the flour and cook for a few minutes. Use a wooden spoon to mix the flour as it cooks. Increase the heat a little. Add the chicken stock and using a balloon whisk stir the sauce until it thickens. Make sure your sauce is lovely and smooth with no lumps.
Add the roux to the hot tomato mixture and mix well. Stir in the cream. Your soup is ready. Garnish with a spoonful of sour cream and fresh basil or flat leaf parley.
| TOMATO BASIL SOUP ...Roxy's Bistro's signature soup | Print |
- 1 medium onion finely diced
- 2 fat cloves of garlic, finely minced
- 2-3 tbs olive oil
- salt, finely ground pepper, and red pepper flakes
- 1 generous tbsp dried basil
- 1 generous tsp dried oregano
- 1 28 oz can whole peeled tomatoes (Italian)
- 2 tbsp tomato paste
- 4 tbsp (2 oz) butter
- 4 generous tbsp flour
- 2 cups home -made chicken stock
- ½ to 1 generous cup of whipped cream (your choice to the amount)
- In a large pan, over medium heat saute the onions with a good sprinkle of salt, more grinds of black pepper than you think you need, and around ½ tsp red pepper flakes. When the onions become translucent (don't brown them please) add the chopped garlic and saute for a couple of minutes more.
- Put this onion mixture into a large sauce pan. Add the basil and oregano, canned tomatoes and the tomato paste and turn your heat to simmer. Let this cook away while you are preparing the roux.
- In a medium sized saucepan melt the butter. Now add the flour and cook the flour for a few minutes. Use a wooden spoon to mix the flour as it cooks. Increase the heat a little. Add the chicken stock and using a balloon whisk stir the sauce until it thickens. Make sure your sauce is lovely and smooth with no lumps.
- Add the sauce to the tomato mixture and still well
- Now add the cream. Your choice to the amount of cream. Mix well.
- Garnish with a spoonful of sour cream and fresh basil or flat leaf parley.
Love your website and recipes! How much cream do you add to this recipe? Or is it just a generous dollop at the end? Thank you!
How wonderful to have you in my kitchen Myree. I like putting a generous dollop at the end. I even pass a bowl of sour cream along with the soup just in case my guests like to indulge. And I do so like to indulge my friends and family in the kitchen. Enjoy!!