Ingredients Jump to Instructions ↓

  1. 2 1/2 lbs 1135g / 40oz Ripe red tomatoes - peeled, seeded, And chopped

  2. 1 Onion - studded with (medium)

  3. 10 Whole cloves

  4. 1 1/4 cups 296ml Beef stock or water

  5. 2 tablespoons 30ml Chopped fresh basil

  6. 2 teaspoons 10ml Salt

  7. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  8. 1/4 teaspoon 1 1/3ml Freshly-ground nutmeg

  9. 1/4 teaspoon 1 1/3ml Ground coriander

  10. 1/4 teaspoon 1 1/3ml Baking soda

  11. 2 teaspoons 10ml Brown sugar

  12. 2 tablespoons 30ml Flour

  13. 2 tablespoons 30ml Butter - softened

  14. 1 1/2 cups 355ml Heavy whipping cream - heated almost To boiling Fresh basil leaves - julienned

Instructions Jump to Ingredients ↑

  1. Recipe Instructions In a large, deep saucepan over medium heat, cook tomatoes, onion, beef stock or water, basil, salt, pepper, nutmeg and coriander for 30 minutes. Let cool a little, then remove and discard cloves from the onions. In batches, puree soup in a blender until smooth. Return soup to the saucepan and stir in baking soda and sugar. Blend the flour and butter together to form a smooth paste. Stir into soup. Watching carefully, cook soup over a medium-low heat until thickened, 10 to 15 minutes. Remove saucepan from heat and slowly stir in warmed cream. Return soup to heat and continue to warm it, just until it is piping hot and about to come to a boil. (Don't let it boil, or it will curdle and truly disappoint you!) Serve garnished with fresh basil leaves. This recipe yields 4 to 6 servings.


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