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The Best of Winter Soups: Cream of Tomato and Basil Soup

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Depending on where you live, you are feeling the stinging fingertips of Jack Frost. When the season first starts, this can be invigorating but after awhile, it just becomes downright cold! There is no better way to ease the chill of winter than with a bowl of hot homemade soup and when that soup is one of the naturally creamed varieties, it makes the eating that much more wonderful.

The chances are rather strong that the only tomato soup you've ever tasted has come from a can. This is truly unfortunate and the fact-of-the-matter is, you've never had real tomato soup. Making a real tomato soup is quite easy and takes just a little longer than heating up that sludge from Campbell's or one of the other canned soup makers. Of course it is also rather important to know that real homemade soups are not just delicious, but they're pretty damn healthy as well.

Ingredients needed to make Cream of Tomato and Basil Soup (serves 4):

  • 1/2 cup olive oil
  • 4 carrots, chopped
  • 1/2 onion, chopped
  • 4 cloves garlic, chopped
  • 4 tomatoes, chopped
  • 1 Tbs. flour
  • 3 cups chicken stock
  • 1 cup cream
  • 1/4 cup chopped basil
  • Salt and pepper to taste


  1. In a large saute pan over medium heat, heat the oil. Add the carrots, onion and garlic and saute 5 minutes.
  2. Stir in the tomatoes and cook 5 minutes.
  3. Stir in the flour until it has become incorporated (this will act as a thickener).
  4. Pour in the chicken stock and stir the soup for a few minutes. Bring the soup to a simmer and let simmer 20 minutes.
  5. Place the soup into a blender and puree.
  6. Pour the puree into a pot over medium heat. Stir in the cream and the basil and heat the soup through for about 10 minutes.
  7. Ladle into bowls and serve.

The internationally bestselling cookbook from Chef Larry Edwards, "Edwardian Cooking: 80 Recipes Inspired by Downton Abbey's Elegant Meals," is now in it's third printing and available worldwide in both hard cover and e-book versions. The paperback version will be released March 4, 2014.



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