Chilled Tomato-Basil Soup has roots in Naples and New York, where this delectable soup appeared, created by Italian immigrants from Campania. We recommend Roma tomatoes.
- 3 Tablespoons unsalted butter
- 1 Tablespoon vegetable oil
- 1 medium yellow onion, finely chopped
- 1 medium leek, cleaned, white part only, finely chopped
- 1 medium carrot, finely chopped
- 1 medium celery stalk, finely chopped
- 2 Tablespoons chopped fresh basil leaves
- 4 ripe medium tomatoes, seeded, coarsely chopped
- 3 Tablespoons tomato paste
- 2 Tablespoons flour
- 2 1/2 Cup chicken stock or broth
- 1/2 Cup light cream
- salt and pepper to taste
- fresh basil leaves (optional)
- 1/4 Cup sour cream or plain yogurt (optional)
- Heat butter and oil in a 2 quart saucepan. Add onion, leek, carrot, celery, and basil. Saute for about 5 minutes over low heat, stirring occasionally. Add tomatoes and tomato paste.
- Cook for about 5 minutes. Sprinkle with flour and mix well. Add chicken stock, cover and simmer for about 20 minutes.
- Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream. Bring to boil and reduce heat to simmer for about 2 minutes. Season to taste with salt and pepper.
- Chill for at least 4 hours or up to 2 days in advance of serving.
- Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired.
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