Tomato Basil Soup

My husband absolutely adores Carrabba's Fire Roasted Tomato Basil Soup! The only problem is they make the soup seasonally and do not have it available year round. This week (while he was sick) I decided to try and make something close to Carrabba's recipe. This is the perfect time of year for a warm, creamy, rich, and comforting soup...

Tomato Basil Soup Recipe

3 (14 oz.) cans Hunt's fire roasted tomatoes
5 garlic cloves (chopped)
1 yellow onion (diced)
2 cups chicken stock
1 cup heavy whipping cream
2 ounces olive oil
1/2 T. sugar (optional)
15-20 fresh basil leaves (rolled and cut into a chiffonade)
salt and pepper

1. In a heavy pot on medium high heat, pour in the olive oil and throw in the onions until translucent.

2. Add the chopped garlic and heat with the onion for about four minutes.

3. Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about
15 minutes **Make sure you stir your mixture every few minutes**.

4. With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minutes. You want the soup to be somewhat thick but not soupy. If your soup is too thin, let it simmer a bit longer while occasionally stirring.

5. When it comes to the right consistency, add the fresh basil (reserve some for garnish)
and season to taste with salt and pepper. Lower your heat to medium and cook for 5 minutes

6. Now it is time to get out your blender.

7. With a ladel, place your soup mixture in the blender and puree until smooth. You can do this
in batches as well. Please use caution when handling the mixture and blender as it could burn
your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.

8. After the soup is smooth, pour the soup back into the original pot and check for consistency.

9. Refrigerate 24 hours to allow all of the flavors to fully marinate.

10. Reheat on the stove before serving.

11. Serve with small sprinkles of basil as a garnish.

12. This is also excellent with crusted bread or toasted crostinis.
bon app├ętit


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