Tomato Basil Soup Byron
This is Chef Byron McIntosh’s recipe for the most flavorful, creamy and rich tomato soup I’ve ever tasted.
1 26 oz. jar marinara sauce, Contessa or Barilla brand, chunky
1 pint heavy cream
and 1 teaspoon garlic, minced
and 1 onion, finely chopped
2 tablespoons olive oil
or 2 tablespoons fresh basil, finely chopped
1 1/2 teaspoons Wyler’s Chicken-Flavor Instant Bouillon
and 2 cups water
1 pinch cornstarch
Saute diced onion in olive oil over medium heat until transparent. Add garlic, saute slightly longer. Do not brown onion.
Add cream and 2 cups water. Boil. Thicken with corn starch just a little. Add marinara sauce. Heat through. Use chicken bouillon to season to taste. Add fresh basil at the end.
** If marinara sauce doesn’t have any chunks in it, try adding about 1/2 or 1 can stewed tomatoes, diced real small.