Soothing Soups

Classic Cream of Herb Soup

What you need:

  • 5 cups chicken broth
  • 1 cup half and half cream
  • 1 cup chopped spinach
  • 1 cup chopped green onion
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh parsley
  • 5 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon white sugar
  • Salt and ground black pepper to taste

In a saucepan, melt 3 tablespoons butter then cook onions, basil and parsley until tender, about 8-10 minutes. Reduce heat to low, cover and allow to simmer for 8 minutes. Add chicken broth and sugar then slowly stir in cream. Cover and simmer for 30 minutes. Melt the remaining butter in a separate saucepan then cook flour, stirring constantly, for 2-3 minutes. Mix about 1/2 cup of the soup mixture into the flour and stir until smooth before pouring the flour mixture back into the soup. Bring to a boil, season with salt and black pepper then remove from heat. Serve immediately.

Tomato Basil Soupreme

What you need:

  • 3 1/2 cups crushed tomatoes
  • 20 fresh basil leaves, thinly sliced
  • 1 3/4 cup chicken broth
  • 1 1/2 cups tomato-vegetable juice cocktail
  • 1 cup heavy cream
  • 1/2 cup butter

Mix together crushed tomatoes, chicken broth and tomato-vegetable juice in a large saucepan. Bring to a boil then simmer for 20-25 minutes. Remove from heat then stir in basil leaves. Allow to cool for a few minutes then puree soup using a blender. Return the soup to the pan, add cream and butter then cook, stirring constantly, over medium-low heat until butter is melted.