Tomato Basil Recipe
(House Recipe) Whole Tomatoes, pureed in a heavy cream, chicken stock base
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Ingredients
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Soup Base
Aromatics & Seasoning
Herbs & Finish
Method
Soup Base
- 1
Prepare tomatoes
Pour the drained whole canned tomatoes and any reserved juices into a blender or food processor. Pulse until mostly smooth but still with some texture (about 8–12 one-second pulses). Set aside.
- 2
Sweat aromatics
In a 4–5 quart heavy pot over medium heat, melt the unsalted butter with the olive oil. Add the finely diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and softened, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds more until fragrant but not browned.
- 3
Build soup
Add the pureed tomatoes and the chicken stock to the pot, stirring to combine. Bring the mixture to a gentle simmer over medium-low heat.
- 4
Simmer
Reduce heat to low and simmer gently, uncovered or partially covered, for 20 minutes to meld flavors and reduce slightly. Stir occasionally to prevent sticking.
- 5
Finish with cream
Stir in the heavy cream and continue to simmer over low heat for 3–5 minutes — do not boil vigorously once cream is added. Taste and adjust seasoning with salt, black pepper, and sugar if the tomatoes are too acidic.
Herbs & Finish
- 6
Incorporate basil
Add the packed 1 cup of fresh basil leaves to the hot soup. Use an immersion blender to purée the soup until smooth and bright green flecks of basil are integrated, or transfer in batches to a blender and purée until smooth. If using a blender, return soup to the pot and rewarm gently.
- 7
Adjust acidity and seasoning
Stir in the fresh lemon juice and taste. Adjust salt, pepper, and a little sugar if necessary to achieve a balanced sweet-acid profile.
- 8
Serve
Ladle the soup into bowls, drizzle a teaspoon of heavy cream or olive oil if desired, garnish with the chiffonade basil and a pinch of cracked black pepper. Serve hot with crusty bread or grilled cheese if desired.