I’ve made a bunch of pretty decent tomato soups (just go check the table o’ contents thing-y); even a really very nice substitute for the red and white can in recipes, but this soup…
Smooth. Creamy. Nice little bite of tomato and basil and stuff. Practically perfect with a grilled cheese sammich on a cold autumn day; and, surprisingly simple to toss together in next to no time.
•2 tbsp butter
•2 tbsp flour
•2 cups half and half
•1/4 tsp hot sauce (your choice, tho’ I really prefer Cajun Power Spicy Garlic Pepper)
•4 cups tomato (or veggie) juice
•1/8 tsp onion powder
•1/8 tsp garlic powder
•1/8 tsp sugar
•1/4 tsp dried basil
•1/4 tsp dried parsley
•1/4 tsp Aleppo pepper
•1/4 tsp black pepper
•1/4 tsp sea salt
•1/2 tsp dried oregano
•Hot sauce (optional)
•2 tbsp grated Parmesan
•Fresh basil, chopped
Combine the butter and the flour in a ‘wave safe bowl and heat for one minute. Remove, whisk together, and return to the ‘wave for one more minute.
Remove, whisk, then add one cup of the half and half and the hot sauce and whisk until smooth.
Return to the ‘wave and cook for another three or four minutes, whisking after every minute, until the roux has thickened nicely.
Stir in the remaining cup of half and half and let’s get started on the soup!
Whisk the tomato juice into the roux in a large pot with the remaining ingredients, except for the Parmesan and fresh basil, and warm, stirring often, over medium heat until heated through.
Give it a taste and add additional seasoning, mebbe the hot sauce (again, I used Cajun Power), and one tablespoon of the Parm.
Cook for a bit and give it another taste.
Good, no? Still, I added another tablespoon of the Parm along with a goodly amount of freshly chopped basil. Just ’cause.
Stir until the cheese has melted and the basil has added it’s own touch of perfect to the soup, then serve.
Really hard to beat with a grilled cheese sammich on home made honey wheat French bread.