Recipe: Gordon Biersch Brewery Restaurant Tomato-Basil Soup (inspired by)

STEVE'S TOMATO-BASIL SOUP

"A terrific warming soup for the winter months. Inspired by an attempt to replicate the tomato-basil soup from Gordon Biersch, a San Francisco-based microbrewer with restaurants in CA and Seattle."

1 can crushed tomatoes
1 cup chicken broth or vegetable broth
1/2 bunch fresh basil
1/2 large shallot, diced
1/4 whole onion, diced
1 1/2 cloves garlic, sliced
1 tablespoon vegetable oil
1/2 cup cream
1 1/2 tablespoons sugar more as desired
Ground black pepper to taste

In a large stockpot, heat vegetable oil over medium-low heat. Add garlic, shallots and onion. Simmer for 5-10 minutes, or until onion starts to caramelize.

Add crushed tomatoes and sugar. Bring to a boil and then simmer for 5-10 minutes. Stir in broth.

Remove from heat and let cool a bit. Working in batches, puree the soup mixture in a blender or liquid-tight food processor. (NOTE: Heated liquid expands tremendously when you try to puree it - only fill it halfway full at most, each time!) Set aside.

Return pureed soup to large pot and reheat to almost boiling.

Makes 4 servings
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