Creamy Tomato Soup with Basil

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Prep Time 15

Cook Time 1

Servings: 4

Course: antipasto, Appetizer, contorno, soup course

Cuisine: American, Italian

4 large tomatoes or 28 oz can whole tomatoes
½ medium onion, chopped
½ cup celery and greens, chopped
2 cups water or broth
2 Tbsp. butter
2 tbsp. flour
¼ tsp. paprika
½ tsp. sugar
10 basil leaves, torn or chiffonade (stacked, rolled like a cigar, and cut into ribbons)
salt to taste

If using fresh tomatoes, cut in fourths, remove the cores, and cook in a large pot on the stove for about 20 minutes, partially covered, until tomatoes break down. Don't worry about removing the seeds or skins now because we will be straining this tomato broth later. For now, we want to retain all of the flavors.
If using canned tomatoes, put in a large pot over the stove and heat for a few minutes.
Using a hand-mixer or put in a blender in batches, puree the tomatoes. Add onion, celery, and a pinch of salt. Bring to a boil and simmer for 30 minutes, covered.
To make the roux- Heat a soup pot, melt the butter and a bit at a time, add the flour, whisking all the while to prevent lumps. Keep at very low heat. Once the flour is incorporated, turn up the heat to medium and begin whisking in the water (or broth). Keep whisking and adding water.
Once all of the liquid is added, let the mixture simmer gently, uncovered, over medium heat while stirring occasionally. Keep an eye on it, and after about 8 - 10 minutes, the mixture will be thickened, about the consistency of thin gravy. Stir in the paprika, the sugar, and a pinch of salt.
Remove the tomato broth from the heat and pour it through a strainer or sieve. Discard skin seeds and soft vegetables.
Add the tomato broth to the roux, stir, bring to a simmer for 5 minutes.
Serve immediately with a garnish of fresh basil.