Chicken Tomato Basil Soup Gluten Free
- 1 tbsp canola oil
- 3 tbsp chopped red onion
- 2 tbsp minced garlic
- 1 ¾ pounds chicken breast cut into ½ inch pieces
- 2 quarts chicken stock
- 2 oz chopped fresh basil leaves
- 46 oz canned tomatoes “chopped in puree”
- 1/3 cup roasted roma tomatoes, chopped in food processor
- 3 tbsp tomato paste
- ½ cup water
- ½ cup cornstarch
- 1 tbsp salt
- 1 cup heavy cream
Heat oil in a large soup pot. Add onions and garlic and sauté until slightly tender and lightly golden brown, about 2-3 minutes. Add cut up chicken and sear for 2 minutes stirring regularly. Add stock and basil and then bring to a simmer for 20 minutes. Combine cornstarch, water and salt. Add can tomatoes, roasted Roma tomatoes and tomato paste: bring to a boil. Gradually stir in prepared cornstarch in a thin stream, no larger than a pencil. Turn off heat and stir in cream.
Makes: 1 gallon
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.
© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.