Tomato Basil Soup Berryhill

By Nilson

Ingredients

• 2 oz Butter
• 1/4 c Yellow Onion, finely diced
• 1/4 c Leek, finely diced
• 1/4 c Carrot, finely diced
• 1/4 c Celery, finely diced
• 2 cloves Garlic, minced fine
• 2 oz Flour
• 1 pint Vegetable Broth
• 1 pint Cream
• 3/4 t Worcestershire sauce
• 1 15 oz can Italian Style crushed tomatoes
• 1 T Honey
• Salt and Pepper
• 1/2 oz Basil, fresh and chopped coarsley or chiffonade
• 3/4 t Rice Wine vinegar

Preparation

Step 1

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.