From the menu of … Swan Coach House, 3130 Slaton Drive, Atlanta. 404-261-0636, www.swancoachhouse.com
Q: Back in the summer I had the Tomato Basil Soup at the Swan Coach House Restaurant and it was the best I've ever had. It had a wonderful texture — slightly chunky, slightly smooth — and lots of yummy flavor! Not sure if it had cream or not. Would love to make it at home if you can get the recipe. Thanks so much! — Kathy Cooper, Tucker
A: Executive chef Leti Vega was happy to share the recipe for the Swan Coach House Restaurant's Tomato Basil Soup, modifying the restaurant's large recipe to a size more adapted for home use. Included in the photo are the Swan Coach House classic cheese straws.
The Swan Coach House Restaurant has been open since 1967, founded by the Forward Arts Foundation, a nonprofit organization dedicated to promoting and supporting the visual arts. The building has included a gift shop since its inception, and an art gallery since 1984.
Swan Coach House Restaurant’s Tomato Basil Soup
3 tablespoons unsalted butter or olive oil
1 small onion, diced
3 cloves garlic, minced
2 (28-ounce) cans plus 1 (14.5-ounce) can whole plum tomatoes
3 cups low-sodium chicken broth
1 cup thinly sliced fresh basil leaves
Salt and pepper
Sour cream, parsley leaves, shredded Parmesan, for garnish
In a large saucepan, heat butter over medium heat. Add onion and garlic and saute 3 minutes. Add canned tomatoes with their juice and bring to a boil. Add chicken broth and boil 5 minutes. Using an immersion blender, puree soup in pot until as smooth as desired. Bring soup back to a boil and add basil. Reduce heat, simmer soup 5 minutes. Taste for seasoning. Garnish with sour cream, parsley leaves and Parmesan. Makes: 12 cups
Per 1-cup serving: 92 calories (percent of calories from fat, 39), 5 grams protein, 9 grams carbohydrates, 2 grams fiber, 4 grams fat (2 grams saturated), 8 milligrams cholesterol, 257 milligrams sodium.
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