Oscar begging for a taste.
The weather has been feeling more and more fall-like the past few days and as autumn quickly approaches I get that craving for grilled cheese and tomato soup. This is my first attempt at making tomato soup and I believe it was a rather successful one, although next time I may try pureeing it so it’s not so chunky. Another important thing to note is that I used all organic ingredients! From the onions to the canned tomatoes, right on down to the heavy cream, everything was organic. In my mind, it makes everything taste better knowing that the ingredients are safe for me to eat.
Creamy Tomato Basil Soup
- 3 cloves of garlic, minced
- 1 small white onion, finely chopped
- 2 tablespoons of olive oil
- 1 28 ounce can of crushed tomatoes
- 1 28 ounce can of whole tomatoes
- 2 cups of chicken stock
- 1 teaspoon salt
- 1/2 teaspoon of fresh ground black pepper
- 1 teaspoon of sugar
- 1 teaspoon crushed red pepper flakes
- 1/4 cup grated parmesan cheese
- 1 tablespoon unsalted butter
- 1 cup of heavy cream
- handful of fresh basil, julienned
In a large stock pot, saute garlic and onion in olive oil on medium low heat for about one minute or until onions have begun to sweat. Add in the can of crushed tomatoes. Then add the whole tomatoes one at a time, using kitchen scissors to cut into bite-size pieces. Add the juice from the whole tomatoes, as well. Add chicken stock, salt, pepper, sugar, red pepper flakes and parmesan cheese. Cover and cook on medium at a simmer for 25 minutes. Using an immersion blender or working with a regular blender in small batches, puree soup to desired consistency. To finish, reduce the heat to low and stir in the butter, heavy cream and basil.
the kitchen creative 