Cream of Tomato with Fresh Basil

Cooking time
15 min
Preparation time
20 min
Serves
4 to 8 servings
Ingredients
  • 2 tbsp (30 ml) butter
  • 2 tbsp (30 ml) olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 60 mL (¼ cup) all-purpose flour
  • 1 L (4 cups) of 5% M.F. or 10% M.F. Québon Ultra’Cream
  • 1 tsp (5 ml) fresh oregano, diced
  • 2 bay leaves
  • 1 tsp (5 ml) sugar
  • Salt and freshly ground pepper
  • 3 cups (750 ml) fresh tomatoes, seeded and chopped
  • 1 can (796 ml/28 oz) diced tomatoes with Italian herbs
  • 45 mL (3 tbsp) fresh basil, chopped
  • 60 mL (¼ cup) 35% M.F. Country Style Québon Ultra’cream
Preparation
  1. In saucepan, melt butter in hot oil on medium heat; add onions and garlic and sauté until soft, about 3 minutes.
  2. Stir in flour for 2 minutes.
  3. Add 5 or 10 % cream while stirring constantly, then add oregano, bay leaves and sugar.
  4. Season and let simmer on low heat until thickened.
  5. Add tomatoes and leave to simmer another 5 minutes, stirring over medium heat.
  6. Take off heat, remove bay leaves.
  7. Mix with electric mixer and reheat as needed.
  8. Add fresh basil. Pour into serving bowls and garnish with Country Style Cream. Serve.