Creamed Basil Tomato Soup For June

Hello to all you foodie friends out in web land its MadJon again and are your ready for some great tasting Basil Tomato Creamed Soup?  I know I'am.  This is a easy recipe for you to make and it taste better then most restaurants and that's a fact, Jack.  My mother-in-law is June and she loves this soup.  Where she lives they don't make it as often as she would like so am hoping one of my nieces there in Texas will make this recipe and take her some or better then that ask her to come to your house to eat.  Any who I made a soup similar to this last year but added different flavors and my niece Beth, says, "this is better then the other soup you made and I couldn't remember making another soup but she's right its on my blog page, LOL.  Young kids they remember to much I guess.  This is the recipe and I hope you give it a cook and like it.  It will make your tongue want to lick your belly.

Basil Creamed Tomato Soup

1 stick Butter

1 Onion ,diced

5 cloves Garlic, Minced

3 ribs Celery,

diced

8 Leafs Sweet Basil, jubilee

1 Tablespoon fresh Thyme, diced

2 tsp. Onion & Garlic Powder

3 TBSP flour

2 Bay Leafs

 Melt the butter in a large pan and add the onions, celery, garlic, onion & garlic powders, bay leafs, cook until the onions are clear in color, add the flour and mix well.

Add to the rouge 

1 28 oz crushed Tomatoes

3 Chicken Bouillons

4 cups chicken broth

2 cups Half and Half

Salt and Black Pepper to taste

2 TBSP Sugar

Blend all ingredients and bring to a simmer then cook on low heat until thickened. White cheese to sprinkle on top of soup before serving.  Cook soup on low for about half an hour. Also if you are using dried herbs please use less because they are very strong.

Happy Trails to you until we meet again.  Come like my face book page, Cooking With MadJon & Friends.  Bona Y'all.