Monday, May 9, 2011

Tomato Basil Soup

2 cans diced tomatoes
bunch of fresh basil
small onion diced
2 cloves of garlic diced
1/2 sick butter
chicken broth
1 TBS whole wheat flour
pinch nutmeg
pinch cinnamon
2 tsp sugar
few hot pepper flakes
salt & pepper to taste

Melt 1 tsp butter in a pan and cook onion and garlic in it till soft. Put tomatoes, basil, cooked onions and garlic in food processor and blend till smooth. Put in pan, add sugar, nutmeg, cinnamon, hot pepper flakes and s&p and cook over low-medium heat. In another pan melt 1 TBS butter and add 1 TBS flour to make a roux. Add in some milk and chicken broth and cook for about 15 minutes so the flour taste is gone. Add in 2 more TBS butter and mix till melted. Add the cooked roux to the tomato mix and stir. Let soup cook for about 1/2 hour and serve garnished with more fresh basil and some grated parm cheese!

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