Harry's Tomato Basil Soup
Featured in the Fall 2005 KANSAS! magazine
(Recipe courtesy of Harry's Uptown in Manhattan.)
1 medium onion, diced small
2 teaspoon salt
2-1/4 teaspoon dried basil
3 Tablespoons flour
1 teaspoon black pepper
1/2 teaspoon baking soda
1/2 teaspoon sugar
3 cups chicken stock
25 oz. canned diced tomatoes
26 oz. canned crushed tomatoes
2 cups heavy whipping cream
3 Tablespoons chopped fresh basil
Oil to sauté onions in
In large stock pot, sauté onion in oil until soft and translucent. Add salt, black pepper, dried basil
and flour. Stir or whisk together. Add chicken stock and continue to whisk together until mixed
thoroughly. Add diced tomatoes and crushed tomatoes and stir. Continue to cook over medium
heat for about 20 minutes, stirring occasionally. Then add the baking soda and sugar, stir.
Reduce heat to a simmer. Allow to simmer for about 15 more minutes, stirring occasionally. To
finish the soup, add the heavy whipping cream and chopped fresh basil. Stir and allow to simmer
five more minutes. Taste and adjust seasonings if necessary.
Serving size: Nine 8 oz. bowls.
