Berryhill's Tomato and Basil Soup

I love good recipes. I love to share them as well. I also love to receive a good recipe from someone, it is one of the best presents!! Today I'm sharing a recipe from a local catering company that was in our newspaper. It is truly a delicious Tomato Soup. Hope you enjoy. . .

Berryhill's Tomato &  Basil Soup

2 ounces butter

2 cloves garlic

1/2 C yellow onion, diced

1/2 C leeks, finely diced (white part only)

1/2 C celery

2 ounces flour

1 pint vegetable or chicken broth

1 pint half and half

1 teaspoon worcestershire sauce

1 15-ounce can italian tomatoes crushed or diced

1 Tablespoon honey

salt and pepper to taste

Basil, fresh coarsely chopped

1 teaspoon rice wine vinegar

Directions:

In medium suacepan melt the butter over medium heat and add garlic, onion, celery and leek. Cook until tender. Add flour to make a roux, cooking a few minutes longer. Remove pan from heat and add broth, cream and worcestershire sauce, whisking together. REturn to heat and add tomatoes, honey, salt and pepper, basil and rice vinegar. Simmer for 20 minutes. Serve with additional basil chiffonade (finely shredded basil leaves).

I have also added a roasted red pepper chopped, thinly sliced zucchini and rice to this soup. This time we used fat free half and half which changed the 'look' of the soup but not really the overall taste. Real Half and Half gave it a more rich, even creamy look.

Until Later,

Cece