Prep time
10 minutes
Cook time
an hour
Total time
an hour
Servings
6
Ingredients
- Tomatoes, the big round ones (8)
- Yellow onion (1 large)
- Garlic (6 cloves)
- Chicken stock (32 oz)
- Butter (3 tablespoons)
- Flour (3 tablespoons)
- Thai chilis (2 red)
- Sugar (2 tablespoons)
- Salt (1 tablespoon)
- Basil (1 tablespoon)
Instructions
- Cut the tomatoes into large chunks, dice the onion, and mince the garlic.
- Add the ingredients to a pot and turn the heat up.
- Add the chicken stock and bring to a simmer.
- Cut the chilis in half and remove some of the seeds (or leave them if you want it very spicy) then add them to the pot.
- Turn the heat down to a gentle simmer and cook for about 40 minutes.
- Transfer cooked soup into a blender and blend on high until completely smooth.
- Clean out the bottom of the stock pot, then melt the butter on low heat then add the flour to make a roux.
- Slowly add the blended soup into the roux, mixing thoroughly with a whisk.
- Add salt and sugar to taste. The soup should be spicy, but not acidic.
- Stir in basil and simmer for 20 minutes.
- Serve with grilled cheese.