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Cream of Tomato Soup with Fresh Basil
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Cream of Tomato Soup with Fresh Basil
Preparation Time:20 minutes
Serves: 4 à 8 Servings
Ingredients:
30 ml (2 tbsp) butter
30 ml (2 tbsp) olive oil
1 medium onion, chopped
2 cloves garlic, minced
60 ml (1/4 cup) all-purpose flour
1 L (4 cups) 5% M.F. or 10% M.F. Québon Ultra’crème cream
5 mL (1 c. à thé) d’origan frais, haché
2 bay leaves
5 ml (1 tsp) sugar
Salt and freshly ground pepper
750 ml (3 cups) fresh tomatoes, seeded and diced
796 ml/28 oz (1 package) diced tomatoes with Italian herbs
45 ml (3 tbsp) fresh basil, chopped
60 ml (1/4 cup) 35% M.F. Québon Ultra’crème country-style cream
Preparation:
In a saucepan, melt butter in oil over medium heat. Brown the onion and
garlic for 3 minutes.
Add flour and stir 2 minutes
Add the 35% or 10% cream, stirring continuously. Then add oregano, bay
leaves and sugar.
Season and let simmer over low heat, stirring until thickened.
Add tomatoes and let simmer 5 minutes at medium heat, stirring continuously.
Remove from heat and remove bay leaves.
Blend with an electric mixer and reheat if necessary.
Add the fresh basil. Transfer to bowls and garnish with a drizzle of
country-style cream.