Wednesday, June 25, 2014
Rich & Creamy Tomato Basil Soup
Rich, creamy and bursting with summertime flavour, this bright and delicious Tomato Basil Soup is the perfect balance of fresh fragrant herbs and delicate seasonings. A duet of diced onions and carrots are gently sautéed then simmered together with Roma tomatoes, fresh basil and chicken stock until the soup yields its wonderful rich blend of refined Mediterranean flavours. Puréed to a lovely silky smooth texture, this simple, rich and satisfying Tomato Basil Soup is delicious on its own or perfectly partnered with a classic crisp and golden Grilled Cheese Sandwich. Yum.
Tomato Basil Soup
6 tbsp olive oil
4 large carrots, peeled and diced
1 large onion, sliced
1 cup fresh basil leaves
3 28-oz cans whole peeled Roma tomatoes
4 cups chicken stock
2 cups light cream
Salt and fresh ground black pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add the carrots and onion and cook until they begin to soften, about 10 minutes, then add the basil and cook until the vegetables are completely soft, about 5 minutes more.
Add the tomatoes and broth, bring to a boil, then reduce heat and simmer 30-45 minutes. Allow the soup to cool a little bit, then purée using an immersion blender or food processor, until smooth. For a lovely silky texture, strain the purée before returning the soup to the pot.
Stir in the cream over over low heat, until the desired texture is reached and the soup is just warmed through. Season to taste with salt and pepper, and serve warm. Garnish with a sprig of basil or chives and a swirl of cream.