Tomato Soup with Basil
Grown up gourmet flavor that is nothing but ordinary!
Servings: 8 servings
Ingredients
- 3 lbs ripe campari tomatoes on the vine If you cannot find campari, regular tomatoes or just a full 3lbs of plum will work
- 1 head of garlic, top cut off
- 1/4 cup olive oil
- 1 tbsp kosher salt
- 1 1/2 tsp black pepper
- 1/2 yellow onion, chopped
- 3 tbsp butter, unsalted
- 1 28 ounce can of crushed tomatoes i love cento brand
- 1/4 tsp red pepper flakes
- 1 cup heavy cream
- 4 cups chicken stock
- 1/4 cup fresh basil, chopped
- 1 1/2 tsp fresh thyme or Italian seasoning
- 1 tsp fresh oregano, chopped can use dry oregano seasoning
- 1/2 cup parmesan cheese
- black truffle salt Or salt and pepper
Instructions
- Preheat oven to 450°
- Quarter the tomatoes and put them on a baking sheet with the garlic head.
- Drizzle a 1/4 cup of olive oil on the tomatoes and garlic. Season with salt, and pepper to taste.
- Roast in the oven for 40 minutes.
- Remove after done cooking and set aside.
- Heat a large stock pot over medium heat. Add the butter. Sauté the onions and red pepper flakes until the onions are tender. About 10 minutes.
- Add the chicken stock, canned tomatoes with the juice.
- Add the basil, thyme,oregano, (or dried Italian seasoning) and roasted tomatoes.
- Bring to a boil and simmer for 30 minutes.
- Puree with an immersion blender or Pour the soup into a large blender. Squeeze in the roasted garlic. Puree. You may need to do this in batches. Be careful, the soup is hot and last thing you want is a literal hot mess!
- After all the soup has been pureed, strain soup to get rid of the seeds and skin mash.
- Now that the soup is smooth, add 1 cup of heavy cream and bring to a boil. Stir well and simmer for 10 minutes more.
- Add salt, pepper, or truffle salt to taste. Serve with grated parmesan cheese and croutons. (Optional)
- Can be stored in the fridge for 5 days. Can freeze for 2 months.
- ENJOY!!!
