Broadway Tomato Basil Soup by John Harvard's Brew House

Slope-side dining at John Harvard’s Brew House is located in the Tamarack Club at Holiday Valley in Ellicottville, NY.  A lively restaurant and bar serving a wide range of "comfort" food and over 20 craft beers on tap, some of which, according to legend, follow recipes brought to America in 1637 by John Harvard, after whom Harvard University is named. Here you'll also find a menu of honest food prepared from the freshest ingredients and with the same care and thoughtfulness as the beers.

Broadway Tomato Basil Soup

½ cup onion, diced

½ cup celery, diced

2 Tbsp. garlic, chopped

2 Tbsp. vegetable oil

3 lbs. canned diced tomatoes

1/8 cup sugar

1/8 cup red wine

1 quart V8 juice

2 cups canned crushed tomatoes

1 quart heavy cream

½ Tbsp. dried thyme

½ Tbsp. dried oregano

1 cup parmesan cheese, grated

1 tsp. cayenne pepper

Salt and pepper to taste

2 cups basil, chiffonade

1 Tbsp. parsley, chopped

2 Tbsp. fresh tomato, diced

 

To a stock pot, add onions and celery with just enough oil to start the cooking process.  Cook until vegetables are well caramelized.  Add in garlic, but do not brown.  Add sugar to make a caramel, of sorts.  Stir in wine and add heavy cream, V8 and all tomatoes, except the freshly diced.  Allow the soup to simmer for approximately 25 - 30 minutes.  Add all remaining ingredients.  Adjust amounts to taste.  Do not boil soup after basil is added.

Serving Suggestions: Enjoy soup garnished with chopped parsley and diced fresh tomato.


Jennie Iverson
Jennie Iverson

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