**CAPTAINS BEST** HEIRLOOM TOMATO SOUP with Sour Cream, Croutons and Basil

**HEIRLOOM TOMATO SOUP with Soar Cream, Croutons and Basil**

**For the Soup**

Melt butter in a large stockpot over medium heat until foam. Add onions,carrots,garlic,and leeks.

Add the tomato paste and cook for 4 minutes .

Add the flour and stir-in,cook the blonde roux out for 4 minutes while stirring.

Add the hot vegetable stock .

Tinned plum tomatoes and Heirloom tomatoes .

Bring to a boil and simmer for 40 minutes.

Add the heavy cream and basil stalks and Gastrique to taste.

Puree with a hand blender and strain, Season with Kosher Salt and Ground Black Pepper to taste .

**Gastrique**

Heat the Brown Sugar with the malt Vinegar and reduce by half create a syrupy reduction.

**Garnish**

Garnish the soup with creamed Sour Cream, Croutons , Basil , and Groud Black Pepper.

**Servings 10**

**Soup**

– 8 oz butter / roughly chopped
– 3 each carrots / roughly chopped
– 2 each onion / roughly chopped
– 2 each celery / roughly chopped
– 2 leach leeks / minced
– 4 each garlic cloves
– 12 oz tomato paste
– 4 oz heirloom tomatoes
– 1 can tinned plum tomatoes / blended
– 8 oz flour
– 5 each basil stalks
– 18 fl oz heavy cream
– 60 fl oz low sodium vegetable stock,
– kosher salt / to taste
– ground pepper / to taste

**Gastrique**

– List item
– 10 fl oz malt vinegar
– 4 oz brown sugar

**Garnish**

– 1/4 cup fresh basil / chiffonade
– sour cream
– croutons
– ground black pepper