Creamy Tomato Soup with Basil

with Video

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
1 hour

Appetizer antipasto contorno soup course

American Italian

Instructions

1 If using fresh tomatoes, cut in fourths, remove the cores, and cook in a large
pot on the stove for about 20 minutes, partially covered, until tomatoes break
down. Don't worry about removing the seeds or skins now because we will be
straining this tomato broth later. For now, we want to retain all of the
flavors.

If using canned tomatoes, put in a large pot over the stove and heat for a few
minutes.
2 Using a hand-mixer or put in a blender in batches, puree the tomatoes. Add
onion, celery, and a pinch of salt. Bring to a boil and simmer for 30 minutes,
covered.
3 To make the roux- Heat a soup pot, melt the butter and a bit at a time, add the
flour, whisking all the while to prevent lumps. Keep at very low heat. Once the
flour is incorporated, turn up the heat to medium and begin whisking in the
water (or broth). Keep whisking and adding water.

Once all of the liquid is added, let the mixture simmer gently, uncovered, over
medium heat while stirring occasionally. Keep an eye on it, and after about 8 –
10 minutes, the mixture will be thickened, about the consistency of thin gravy.
Stir in the paprika, the sugar, and a pinch of salt.
4 Remove the tomato broth from the heat and pour it through a strainer or sieve.
Discard skin seeds and soft vegetables.

Add the tomato broth to the roux, stir, bring to a simmer for 5 minutes.

Serve immediately with a garnish of fresh basil.