Roasted Tomato Basil Soup
Roasted Tomato & Basil Soup
Ingredients
- 2 tbsp - extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 2-4 cloves fresh garlic minced (or 1-2 tsp powdered)
- 4 each - 14 oz cans fire-roasted tomatoes
- 2 cups - chicken or vegetable stock 1
- 5 each - fresh basil leaves, torn (plus more for garnish) (or 1 tbsp dried)
- 1 tbsp - fresh oregano, roughly chopped (1-2 tsp dried)
- 2 tsp - fresh thyme, roughly chopped (1 tsp dried)
- ½-1 tsp - crushed red pepper flakes
- ¼ tsp - cayenne pepper
- 1 tbsp - kosher salt (plus more to taste)
- 1½ tsp - ground black pepper (plus more to taste)
- ¾ cup - heavy cream (optional)
Instructions:
1. Heat a large pot with 2 tbsp of EVOO on medium-high heat. When hot, add the chopped onions. Saute the onions until soft and translucent (about 6 - 7 minutes). Add the garlic and cook until fragrant (about 1 - 2 minutes).
2. Add the tomatoes with juices and the stock. Mix and allow the mixture to come to a boil. When the mixture begins to boil, turn the heat down to medium.
3. Add the basil, oregano, thyme, crushed red pepper flakes, and cayenne pepper. Cover with a lid and allow the mixture to simmer for 7 - 9 minutes.
4. Taste the soup and season with kosher salt and ground black pepper. With an immersion blender or heat-safe standing blender, puree the soup until smooth.
5. Transfer the soup back into the pot. Stir in heavy cream. Taste the soup and season with additional kosher salt and ground black pepper if necessary. Garnish with additional basil leaves and serve! Enjoy!