Chicken Basil Tomato Soup

Chicken Tomato Soup with Fresh Basil

  • ½ tbsp Olive Oil
  • ¾ pounds Chicken (diced)
  • 1 tbsp Shallots (minced)
  • ½ tbsp Garlic (minced)
  • 1 oz Fresh Basil (roughly chopped)
  • 4 cups Chicken Broth
  • 2.5 cups Canned Chopped Tomatoes
  • 2 tbsp Tomato Puree
  • 1 tbsp Tomato Paste
  • 2 tbsp Butter
  • 2 tbsp Flour (all purpose)
  • ¼ cup Half & Half

Heat olive oil in a large soup pot. Add diced chicken to hot oil and sauté until chicken is cooked through. Add shallots, garlic, basil and chicken broth. Simmer for 20 minutes. Add chopped tomatoes, tomato puree and paste and bring to a boil, stirring occasionally. Meanwhile, prepare roux in a separate pan by melting butter and whisking in flour. The roux will look like a blond thick paste. Add to hot soup by stirring in a small amount of hot liquid to the roux then add to the soup, stirring constantly to prevent lumps. Remove from heat and stir in half and half.

Makes: 2 Quarts

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.

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