Tomato Basil Soup Recipe
Rich blend of tomatoes, fresh basil, and cream
Served at: Disney Cruise Line
- 1 stick butter
- 2 carrots, roughly chopped
- 1 medium onion, roughly chopped
- 1 stalk celery, roughly chopped
- 1 leek, washed well, roughly chopped
- 3/4 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 1/3 cup brown sugar
- 3/4 cup malt vinegar
- 1 (12-ounce) can tomato paste
- 1/2 cup all-purpose flour
- 5 cups low-sodium vegetable stock
- 1 (14.5-ounce) can crushed tomatoes
- 1 cup heavy cream
- 1/4 cup chopped basil
- Melt butter in a large stockpot over medium heat until foamy.
- Add carrots, onion, and celery.
- Season with 1/4 teaspoon salt and pepper.
- Sauté until onions are translucent, about 6 to 8 minutes.
- Add garlic, and sauté until fragrant, about 2 minutes.
- Add tomato paste to sautéed vegetables.
- Cook until mixture is thick and slightly dry, about 3 minutes, stirring often.
- Sprinkle flour over mixture, stirring to combine.
- Cook, stirring constantly, for 3 minutes.
- Slowly pour in vegetable stock, whisking until smooth.
- Add crushed tomatoes and remaining 1/2 teaspoon salt, whisking to combine.
- Cover, and increase heat to high; bring to a boil.
- Reduce heat to medium-low, and simmer for 40 minutes, occasionally whisking bottom of pot.
- Meanwhile, combine brown sugar and vinegar in a small saucepan over medium heat.
- Simmer, stirring occasionally, until mixture is syrupy and reduced by half, about 10 minutes.
- Set aside.
- Add cream and basil to soup, stirring to combine.
- Add reserved sugar-vinegar mixture, stirring to combine.
- Purée soup in the pot using a hand blender or puree soup in batches with a regular blender.
- Pour pureed soup through a fine-mesh sieve into a separate stockpot or serving bowl.
- Garnish each serving with cracked black pepper, sour cream, and croutons.
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