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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:

  1.  In a saucepan, melt butter in oil over medium heat. Brown the onion and
    garlic for 3 minutes.
  2. Add flour and stir 2 minutes
  3. Add the 35% or 10% cream, stirring continuously. Then add oregano, bay
    leaves and sugar.
  4.  Season and let simmer over low heat, stirring until thickened.
  5. Add tomatoes and let simmer 5 minutes at medium heat, stirring continuously.
  6. Remove from heat and remove bay leaves.
  7. Blend with an electric mixer and reheat if necessary.
  8. Add the fresh basil. Transfer to bowls and garnish with a drizzle of
    country-style cream.