Berryhill Tomato Basil Soup

By Nilson

Ingredients

• 2 oz. Butter
• 1/4 cup Yellow onion, finely diced
• 1/4 cup Leek, finely diced
• 1/4 cup Carrot, finely diced
• 1/4 cup Celery, finely diced
• 2 cloves Garlic, minced fine
• 2 ounces Flour
• 1 pint Vegetable broth
• 1 pint Cream
• 3/4 tsp. W sauce
• 1 15 oz. can Italian Style crushed tomatoes
• 1 T. Honey
• Salt and Pepper
• 1/2 oz. Basil, fresh and chopped coarsely or chiffonade
• 3/4 tsp. Rice Wine Vinegar

Preparation

Step 1

In a medium sauce pot melt buter 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 W Sauce.

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.

Simmer for another 20 minutes then serve.