Name: Tomato Basil Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 lb. roma tomatoes -; 6 cloves garlic -; 3 tbsp. extra-virgin olive oil, divided -; Kosher salt -; Freshly ground black pepper -; 1 medium yellow onion, chopped -; 4 c. low-sodium chicken or vegetable broth -; Small Parmesan rind -; 1/4 tsp. crushed red pepper flakes -; 1 c. packed basil leaves, plus more for serving -; Heavy cream, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tomato Basil Soup

1. 2 lb. roma tomatoes -

2. 6 cloves garlic -

3. 3 tbsp. extra-virgin olive oil, divided -

4. Kosher salt -

5. Freshly ground black pepper -

6. 1 medium yellow onion, chopped -

7. 4 c. low-sodium chicken or vegetable broth -

8. Small Parmesan rind -

9. 1/4 tsp. crushed red pepper flakes -

10. 1 c. packed basil leaves, plus more for serving -

11. Heavy cream, for serving -

How to cook deliciously - Tomato Basil Soup

1. Stage

Preheat oven to 450°. Use a pairing knife to cut stem out of tomatoes, then quarter tomatoes. On a large baking sheet, toss tomatoes, garlic, and 2 tablespoons oil. Season generously with salt and pepper. Roast until tomatoes are very soft and golden, 20 to 25 minutes.

2. Stage

In a large pot over medium heat, heat remaining tablespoon of oil. Add onion and cook until soft. Add roasted tomatoes and garlic and any juice on the pan, then add broth and bring to a simmer. Use an immersion blender to blend tomatoes until smooth.

3. Stage

Add parmesan rind, basil, red pepper flakes, and season with salt and pepper. Bring to a boil, then reduce heat to a simmer. Let soup simmer for 20 minutes, stirring occasionally. Remove rind from soup.

4. Stage

Serve with more basil and drizzle with a little cream or olive oil.