TOMATO BASIL SOUP …. Roxy’s Bistro’s signature soup

This soup was such a favorite at ROXY’S BISTRO we would make gallons every week.  It’s a great soup because you can  make twelve months of the year.   There are two important elements.   You use canned tomatoes(but you must use top quality Italian canned whole tomatoes).  The chicken stock should be a rich, flavourful home-made stock.

TOMATO BASIL SOUP makes 6-8 servings

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 tb dried basil

1 generous tsp dried oregano

1 28 oz can whole peeled tomatoes (Italian)

2 tb tomato paste

4 tb (2 oz) butter

4 generous tb flour

2 cups home -made chicken stock

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 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 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.  Mix well and pour into your soup bowls.  Garnish with a spoonful of sour cream and fresh basil or flat leaf parley.  Bon Appétit!!

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2 thoughts on “TOMATO BASIL SOUP …. Roxy’s Bistro’s signature soup

  1. soup is one of my favourite things in the world. i fully intend to try this recipe! today, after coming home from a bitterly cold work day, i made myself a bowl of tomato soup (campbell’s, not homemade – sigh) and found that it needed to be spruced up. i added tons of basil, chopped some fresh chives, and ground some fresh pepper in. still unsatisfied with my additions, i decided to be inventive. i soft basted an egg, seasoned it, and dropped into my bowl of soup. HEAVEN. i was impressed with myself for coming up with it, but later googled it and found many different recipes and versions. c’est la vie! it was delicious anyway – a new favourite. i can’t wait to try the same thing, but with fresher eggs and your recipe!

    • Olivia, you are going to become addicted to the Tomato basil soup. It is one of our absolute favorites. Check out the pasta recipe made with walnut breadcrumbs, goat cheese and fresh eggs . The recipe is on Mrs. Butterfingers.

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