Cream of Tomato Basil Soup

• 4 tablespoons butter
• 2 garlic cloves, minced
• 14 cup onion, finely chopped
• 14 cup leek, finely diced (white part only)
• 14 cup carrot, finely diced
• 14 cup celery, finely diced
• 12 cup flour
• 1 pint chicken broth
• 1 pint cream
• 34 teaspoon Worcestershire sauce
• 1 (15 ounce) can Italian-style crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 tablespoon honey
• salt & fresh ground pepper
• 12 cup fresh basil, chopped
• 34 teaspoon rice wine vinegar
• 2 tablespoons fresh basil chiffonade
• 8 slices French bread
• 8 slices fresh mozzarella cheese

1. Saute garlic, onion, leeks, carrots and celery in butter until tender.
2. Add flour to make a roux.
3. Whisk in the broth, cream and Worcestershire sauce.
4. Add tomatoes, tomato sauce, and honey and let simmer on low heat for 20 minutes.
5. Do not allow to boil.
6. Mix in the salt and pepper (to taste), basil and vinegar.
7. Continue to simmer for another 10-20 minutes.
8. Toast the french bread.
9. Top bread with cheese and place under broiler until bubbly.
10. Dish soup up into individual bowls.
11. Place a piece of the melted cheese bread in the center of the soup.
12. Sprinkle with fresh basil chiffonade.

butter, garlic, onion, carrot, celery, flour, chicken broth, cream, worcestershire sauce, italianstyle crushed, tomato sauce, honey, salt, fresh basil, rice wine vinegar, fresh basil chiffonade, bread, mozzarella cheese

Taken from www.food.com/recipe/cream-of-tomato-basil-soup-411577 (may not work)