Ingredients Jump to Instructions ↓

  1. 3 large ripe tomatoes -- chopped (1-1/2 cups)

  2. 1/3 cup extra virgin olive oil

  3. 1 small onion -- chopped (1/3 cup)

  4. 1 teaspoon minced garlic

  5. 1/2 cup all-purpose flour

  6. 3 cups chicken broth

  7. 3/4 cup fresh basil -- chiffonade cut 4 cups tomato sauce

  8. 2 cups tomato juice

  9. 1 cup half and half -- or whipping cream

  10. 1 tablespoon sugar

  11. 1/2 teaspoon salt -- to taste White pepper -- to taste

  12. 8 ounces lump crabmeat Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin strips.

Instructions Jump to Ingredients ↑

  1. Core and cut "x" in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired.

  2. cups; 8 servings


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