Hey guys, it's SOUP time again. The weather has been off and on rain for the past several weeks and that always gets me in the mood for soup.
I have always wanted to make a great tomato soup and I think I finally perfect it with this one.
If you know me you know I can eat soup any time of the year. But I'm especially fond of soup in the cold months to help keep us warm.
So if you're looking for a creamy, tomatoeee, garlic soup with a hint of basil and parm you've come to the right place.
Here's what you need:
14 large Roma tomatoes, halved
2 handfuls of cherub or cherry tomatoes, halved
1 head of garlic, halved crosswise
1 large carrot, cubed
1 large yellow onion, diced
1 32 oz. chicken stock
1 handful of basil leaves, torn
1 Tbs. sugar
1 cup whip cream
1/2 cup fresh grated parmesan
Heat oven to 425 degrees.
Place the tomatoes, garlic, onion, and carrot on a baking sheet and drizzle with olive oil and salt and pepper then stir together with your clean hands.
Roast for 30 minutes until everything is soft and fragrant.
In a large stock pot heat the chicken broth and add the roasted veggies.
Add the garlic by squeezing it out of the husk. Add the sugar, which helps balance the acidity.
Add the basil, then using an immersion blender or regular blender in batches, blend the soup until smooth.
Add the cream and Parmesan, salt and pepper to taste and stir until well combined.
Serve with crusty french bread. Mmmm mmmm
Perfect for any day of the year!
Here's the handy printable - Creamy Tomato Basil Soup