Happy Election Day! I don’t know about you, but I feel like this has been the longest, most stressful election season ever. However, I am attempting to stay busy, and not worry about the what ifs on this decision day, by working on new posts. Today I am working on this amazing tomato basil soup. It’s incredible. By far this is my favorite soup to eat, and I generally keep a stash on hand all Fall/Winter long. This soup is very easy to make, and produces about 6-8 servings. That way if you are like me, you can eat it for a couple days. Oh, and don’t forget to make a delicious cheesy grilled cheese to pair with it! Dipping is always allowed!
- 3 pounds roma tomatoes-halved
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion
- 3 garlic cloves
- 2 carrots -shredded or about 1 cup
- 1 28 ounce can crushed tomatoes- preferably San Marzano
- 4 cups chicken stock (vegetable stock to make it vegetarian)
- 1/2 cup chopped basil- plus more for garnish
- 1 cup heavy cream
- salt and pepper to taste
- Preheat oven to 400 degrees F.
- Toss the halved tomatoes with the olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until the tomatoes brown and soften.
- In a stock pot, sauté the garlic and onion with the butter, then add the shredded carrot. Cook until softened.
- Add in the chicken stock.
- Stir in the crushed and roasted tomatoes, as well as the basil.
- Simmer for 30 minutes, or until thickened and reduced.
- Puree the soup with an immersion blender,food mill, or food processor until smooth and creamy.
- Return to the stock pot, add the heavy cream. Simmer for about 10 minutes on low heat.
- Add salt and pepper to taste.
- Serve with more basil.