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.