Spicy Tomato Basil Soup
A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.
Inspired by "Thick and Creamy Tomato Soup" from Serious Eats - http://www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html
Creamy Tomato Soup | Homemade Tomato Soup | Easy & Healthy Recipe by Flavours Of Food
Ingredients
Makes 12 cups
- 8 tablespoons unsalted butter (1 stick)
- 2-4 tablespoons chili infused oil (I used cayenne infused)
- 4 large carrots, diced
- 2 medium yellow onions, diced
- 3 large (28-ounce) cans whole tomatoes
- 1 bay leaf (dried)
- 1 rind (about 6 square inches) from a cheese such as Parmigiano-Reggiano or Pecorino Romano
- 4 cups homemade or store-bought low-sodium chicken stock
- 1 cup heavy cream
- to taste salt
- to taste freshly ground black pepper
- 1/4 teaspoon ground cayenne
- 1.5 cups chopped basil
Steps / How to Make
In a large pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add 2-3 teaspoons of the chili infused oil and saute for about 2-3 minutes.
Add tomatoes, followed by chicken stock. Once it reaches a simmer add the cheese rind and bay leaf. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Remove the bay leaf and cheese rind (if it hasn't melted).
Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender.
Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in 1 cup of the basil just before serving.
Serve with a garnish of basil and a drizzle of chili infused oil.
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