Tomato Basil (house Recipe) Recipe

Tomato-Basil Soup Base

1. 1

   Sweat aromatics

   In a 4–5 quart heavy pot or saucepan, melt the unsalted butter over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes — do not brown. Add the minced garlic and cook 30–45 seconds more until fragrant.

2. 2

   Add tomatoes and simmer

   Pour the canned whole tomatoes (including juices) into the pot. Use a wooden spoon to break up the tomatoes slightly. Add the low-sodium chicken stock and the granulated sugar. Bring the mixture to a gentle simmer, reduce heat to low, and simmer uncovered for 12–15 minutes to meld flavors and reduce slightly.

3. 3

   Puree with basil

   Remove the pot from the heat. Add the roughly chopped fresh basil to the hot tomato mixture. Using an immersion blender, puree the soup directly in the pot until smooth (about 1–2 minutes). Alternatively, carefully transfer the mixture in batches to a countertop blender, puree until smooth, and return to the pot. Be cautious with hot liquids and vent the lid slightly.

4. 4

   Finish with cream and season

   Stir in the heavy cream and return the pot to low heat. Warm gently — do not boil once the cream is added — for 3–4 minutes to heat through and allow flavors to marry. Taste and season with the salt and freshly ground black pepper. If the soup is too acidic, adjust with an additional 1/2 teaspoon sugar to taste.

5. 5

   Adjust texture (optional)

   If you prefer a silkier texture, pass the warmed soup through a fine-mesh sieve or chinois, pressing with a spatula to remove seeds and any remaining solids. Return strained soup to the pot and rewarm gently if needed.

6. 6

   Finish and serve

   Ladle the soup into bowls. Drizzle each serving with a light swirl (about 1/4 to 1/2 teaspoon) of extra-virgin olive oil and, if desired, a small dollop (about 1/2 teaspoon) of crème fraîche or an extra drizzle of heavy cream. Garnish with torn or chiffonaded basil leaves and toasted sourdough croutons.