"Berryhill and Co" Tomato Basil Soup

Source

Author: Bob and Robin Young

Source: John Berryhill, Berryhill and Co, Boise, Idaho

Author Notes

"I’ve been serving this every day for years at my restaurant. I think you’ll like it!" John Berryhill

This is one fantastic soup and we get it everytime we go to the restaurant. Thank-You John for sharing this incredible soup and recipe.

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Servings

Servings: 10

Ingredients

2

oz

Butter

¼

c

Yellow Onion, finely diced

¼

c

Leek, finely diced

¼

c

Carrot, finely diced

¼

c

Celery, finely diced

2

cloves

Garlic, minced fine

2

oz

Flour

1

pint

Vegetable Broth

1

pint

Cream

¾

t

Worcestershire sauce

1

15 oz can

Italian Style crushed tomatoes

1

T

Honey

Salt and Pepper

½

oz

Basil, fresh and chopped coarsley or chiffonade

¾

t

Rice Wine vinegar

1

In a medium sauce pot melt butter over moderate heat. Add onion, leek, carrot and celery then cook until tender. Stir in garlic. Add flour to make roux, remove from heat and whisk in broth, cream and Worcestershire.

2

Return to heat, add tomatoes and honey then let simmer for approximately 20 minutes. Mix in salt and pepper to taste then basil and rice wine vinegar.

3

Simmer for another 20 minutes then serve.

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour and 10 minutes