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.

Chilled Tomato-Basil Soup

Chilled Tomato-Basil Soup
Recipe type: Soups and Stews
Cuisine: American
Serves: 4 to 6 servings
  • 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)
  1. 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.
  2. Cook for about 5 minutes. Sprinkle with flour and mix well. Add chicken stock, cover and simmer for about 20 minutes.
  3. 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.
  4. Chill for at least 4 hours or up to 2 days in advance of serving.
  5. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired.


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