Creamy Tomato-Basil Soup

MAMA STEPH

One medium onion, diced

One large or two medium cloves of garlic, minced

2 TBS olive oil

1/4 cup plain flour

1 TBS dried basil

1 large can tomato juice

3 cups heavy cream, plus more if needed

salt and pepper, to taste

 

Method:

In a medium-sized soup pot, warm the olive oil over medium heat.  Add onion and cook for five minutes, until clear. Add garlic and basil, and cook for a minute longer.  Add the flour, and whisk it and allow it to cook for a minute to a minute and a half; don't allow it to brown.  Keep burner to medium level of heat.

Add whole can of tomato juice, whisking it into the veggie mixture.  Add the heavy cream, continuing to whisk.  Allow to get warm, and taste for saltiness.  (I added KOSHER salt, instead of regular table salt, as it isn't as sharp a flavor and isn't as easy to over-salt food with.)

You may adjust the amount of basil as desired, also. If using fresh basil instead of dried, add it at the end of cooking instead of at the beginning.  Remember to stir frequently, as cream-based soups scorch easily.