Chicken Tomato Basil Soup Gluten Free

Chicken Tomato Basil Soup Gluten Free

  • 1 tbsp canola oil
  • 3 tbsp chopped red onion
  • 2 tbsp minced garlic
  • 1 ¾ pounds chicken breast cut into ½ inch pieces
  • 2 quarts chicken stock
  • 2 oz chopped fresh basil leaves
  • 46 oz canned tomatoes “chopped in puree”
  • 1/3 cup roasted roma tomatoes, chopped in food processor
  • 3 tbsp tomato paste
  • ½ cup water
  • ½ cup cornstarch
  • 1 tbsp salt
  • 1 cup heavy cream

Heat oil in a large soup pot. Add onions and garlic and sauté until slightly tender and lightly golden brown, about 2-3 minutes. Add cut up chicken and sear for 2 minutes stirring regularly. Add stock and basil and then bring to a simmer for 20 minutes. Combine cornstarch, water and salt. Add can tomatoes, roasted Roma tomatoes and tomato paste: bring to a boil. Gradually stir in prepared cornstarch in a thin stream, no larger than a pencil. Turn off heat and stir in cream.

Makes: 1 gallon

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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