3 large ripe tomatoes — chopped (1-1/2 cups)
1/3 cup extra virgin olive oil
1 small onion — chopped (1/3 cup)
1 teaspoon minced garlic
1/2 cup all-purpose flour
3 cups chicken broth
3/4 cup fresh basil — chiffonade cut
4 cups tomato sauce
2 cups tomato juice
1 cup half and half — or
whipping cream 1 tablespoon sugar
1/2 teaspoon salt — to taste
White pepper — to taste 8 ounces lump crabmeat
Chiffonade: rolls leaves in sheath, from tip to stem. Then cut into thin strips.
Core and cut “x” in bottom of tomatoes; plunge into boiling water 20 to 30 seconds or until skin begins to peel back. Plunge into ice water. Peel tomatoes; cut in halves. Seed and coarsely chop tomato; set aside. Heat olive oil in large heavy saucepan. Add onions and garlic; cook 5 minutes or until transparent. Add flour, whisk over low heat 3 to 5 minutes. Do not brown. Whisk in chicken broth, removing all lumps. Add 1/2 cup fresh basil. Heat mixture to a boil; reduce heat to simmer and cook 5 to 10 minutes. Whisk in tomato sauce, tomato juice and reserved chopped tomatoes. Simmer 10 minutes. With large spoon, skim froth from top as it forms. Whisk in cream; heat to a simmer. Skim again, if necessary. Add sugar and season with salt and white pepper. Ladle into warm cups or bowls and garnish with remaining basil and fresh crabmeat, if desired. 8 cups; 8 servings