Basil Tomato Soup



  • 1 tablespoon of olive oil
  • 1 small onion chopped finely
  • 1 clove of garlic, minced
  • 2 tablespoons of all-purpose flour
  • 2 cups of chicken stock
  • 3 ripe tomatoes from your garden, peeled and quartered
  • ½ tsp of salt
  • freshly ground pepper to taste
  • ½ tsp of sugar
  • 3 fresh basil leaves chopped finely
  • 1 cup milk


  • Sour Cream
  • Basil leaves or flowers


  • In a large saucepan, sauté onion and garlic in olive oil for 2 to 3 minutes until onion is transparent.
  • Add flour, stirring constantly for 1 minute over medium heat. Pour in stock and heat until boiling, stirring well. Add tomatoes, salt, pepper, sugar and basil leaves. Allow soup to come back to a boil, then reduce heat and simmer for 30 to 40 minutes.
  • Take soup and place in a blender or food processor. Puree until broth is smooth and return to saucepan. Add milk and heat soup – do not boil.
  • Serve soup in bowls with a dollop of sour cream and a basil leaf or flower in the center.
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