Tomato Basil Soup
So this is my first post! It’s exciting…and a little intimidating. But you have to start somewhere, right?
I’ve always been impressed with people who know how to make soup. In my mind, it’s an all day process. I don’t know exactly what I thought would be involved, but images of chicken bones, mountains of chopped veggies and hours watching a boiling pot come to mind. No thank you!
Browsing the blogs, I came across a recipe for tomato basil soup. I love me some tomato basil soup, so this caught my eye. And what got me totally psyched is the recipe only had three steps! I’m no savant in the kitchen, but I’m pretty sure I can handle three steps. I tried out the recipe and it was definitely beginner friendly. I do prefer my tomato basil soup to be a little creamy, so that was one tweak I wanted to try.
I was at the farmer’s market last Sunday and since it’s summer, guess what was all over the market. Gorgeous piles of TOMATO and BASIL! Hello! Obvi it was a sign that I should make this soup again. This time, I added some heavy cream to the recipe and it came out just how I like. The sweetness from the tomato, freshness from the basil, velvety-ness from the cream and subtle heat from the red pepper flakes. Super psyched! I had a bowl for lunch today and I was happy as a clam.
- If you’re using a blender to puree the soup when it’s hot, fill the blender about half way. Cover the funnel hole with a clean kitchen towel instead of the funnel cap and blend. This lets the steam of the soup escape, instead of building up pressure when it’s blending and splattering everywhere once you’re done.
- 2 pounds tomatoes, cut in half lengthwise
- 4 tablespoons olive oil, divided
- Salt and pepper, to taste, for seasoning the tomatoes
- 1 medium onion, chopped
- 4 cloves garlic, chopped
- 2 teaspoons red pepper flakes (or to taste)
- 1 can (15 ounce) diced tomatoes
- 1 cup chopped fresh basil
- 3½ cups chicken broth
- ½ cup heavy cream
- Salt and pepper, to taste
- Grated Parmesan cheese, if desired
- Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for 45 minutes.
- In a large stockpot, heat the remaining olive oil over medium heat. Add the onion and garlic and cook until tender, about 3-4 minutes. Add the red pepper flakes, canned tomatoes, fresh basil, chicken broth and roasted tomatoes. Cook for 30 minutes over medium low heat.
- Transfer the soup to a blender or food processor to blend. Blend until smooth. Season with salt and pepper, to taste. Garnish with fresh chopped basil sprinkle with grated Parmesan cheese, if desired.