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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.

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