Odds and Ends with a bit of Politic.

Posted March 19, 2017 12:55 pm - Updated March 19, 2017 01:03 pm

Tomato Basil Soup

Featured in the Fall 2005 KANSAS! magazine (Recipe courtesy of Harry's Uptown in Manhattan.)

1 medium onion, diced small

2 teaspoon salt

2-1/4 teaspoon dried basil

3 Tablespoons flour

1 teaspoon black pepper

1/2 teaspoon baking soda

1/2 teaspoon sugar

3 cups chicken stock

25 oz. canned diced tomatoes

26 oz. canned crushed tomatoes

2 cups heavy whipping cream

3 Tablespoons chopped fresh basil

Oil to sauté onions in

In large stock pot, sauté onion in oil until soft and translucent. Add salt, black pepper, dried basil and flour. Stir or whisk together. Add chicken stock and continue to whisk together until mixed thoroughly. Add diced tomatoes and crushed tomatoes and stir. Continue to cook over medium heat for about 20 minutes, stirring occasionally. Add the baking soda and sugar, stir. Reduce heat to a simmer. Allow to simmer for about 15 more minutes, stirring occasionally. To finish the soup, add the heavy whipping cream and chopped fresh basil. Stir and allow to simmer five more minutes. Taste and adjust seasonings if necessary. Serving size: Nine 8 oz. bowls.

This soup is delicious, and a comfort food necessity paired with grilled cheese sandwiches.