Creamy Tomato Basil Soup
This creamy tomato basil soup is tomatoes pureed with onions, garlic, and cream. A hearty lunch or dinner option made in under 50 minutes!
Servings: 4
Equipment
- Blender
Ingredients
- 4 roma or plum tomatoes halved
- 2 cups cherry tomatoes canned
- 1 red bell pepper
- 1 onion roughly chopped
- 4-6 garlic cloves
- 4 fresh basil leaves
- 1 ½ cups chicken stock
- 1/4 tsp red crushed pepper optional
- 1 tsp sugar optional
- 1/2 cup heavy cream
- 1 tbsp olive oil
- 1 tbsp tomato paste
- salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees F. and line a baking sheet with parchment paper.
- Add the tomatoes, garlic, onion, and red bell pepper to the baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 30 minutes.
- Once it comes out of the oven, place it in a blender along with its juices and fresh basil. Blend until smooth.
- Add olive oil, tomato paste, and red pepper flakes (if using) to a large pot and cook for 1 minute.
- Pour the tomato mixture into the pot along with the chicken stock and heavy cream and let it come to a simmer. Once it comes to a simmer, add the sugar and season with salt and pepper.
- Serve while hot and enjoy!
Notes
- If you prefer a runny and perfectly smooth tomato bisque, use a sieve after you blend it.
Nutrition
Calories: 242kcal | Carbohydrates: 21g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 36mg | Sodium: 259mg | Potassium: 885mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3451IU | Vitamin C: 85mg | Calcium: 67mg | Iron: 2mg