CHICKEN TOMATO BASIL SOUP (GLUTEN FREE)
1 tbsp canola oil
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
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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