Just The Recipe - Tomato Basil Soup Byron

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Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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Tomato Basil Soup Byron

Created by Chuck,

Description

This is Chef Byron McIntosh's recipe for the most flavorful, creamy and rich tomato soup I've ever tasted.

Ingredients

At a glance

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Course/Meal

Main Ingredient

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Difficulty

Considerations

Serves

1 26 oz. jar marinara sauce, Contessa or Barilla brand, chunky
1 pint heavy cream
1 teaspoon garlic, minced
1 onion, finely chopped
2 tablespoons olive oil
2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons Wyler's Chicken-Flavor Instant Bouillon
2 cups water
1 pinch cornstarch

Methods/steps

Saute diced onion in olive oil over medium heat until transparent. Add garlic, saute slightly longer. Do not brown onion.

Add cream and 2 cups water. Boil. Thicken with corn starch just a little. Add marinara sauce. Heat through. Use chicken bouillon to season to taste. Add fresh basil at the end.

** If marinara sauce doesn't have any chunks in it, try adding about 1/2 or 1 can stewed tomatoes, diced real small.

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