Regina's Tomato Basil Soup
Regina's Tomato Basil Soup
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Ingredients
- 3 lbs. Roma tomatoes – quartered
- 1 large bulb Garlic
- ½ C. Olive Oil – poured over quartered tomatoes
- 1 Large Spanish Onion or Yellow Onion
- 4 C. Chicken Stock
- 1 C. Fresh Basil (loosely packed)
- 2 Tsp. Oregano
- 2 Tsp. Thyme
- 3 Tbsp. Tomato Paste
- ½ C. Heavy Cream
-
½ C. finely grated Parmesan
- Salt & Pepper to taste
Directions
- Preheat oven at 400 degrees and cook prepared veggies for 35 minutes until roasted & caramelized.
Wash and clean tomatoes and quarter them. Place on a cookie sheet. Peel and quarter onion and place on cookie sheet. Trim the top of Garlic, remove excess layers, cut top of the garlic head exposing the tops of the cloves and place whole bulb on the cookie sheet. Pour/drizzle ½ C. of olive oil over the cut veggies. Be sure to salt real good as the tomatoes need it.
Once veggies are done, scoop it all up and put into a stock pot on stove at medium heat. Add the chicken stock and simmer at medium heat. Add the tomato paste and fresh basil and blend with your hand blender. Add heavy cream, Parmesan, and seasonings (oregano, thyme). Taste, and add salt and pepper to your liking. Finally, add another drizzle of olive oil over the soup and a quick drizzle of balsamic vinegar. Stir well with your last additions. Heat and simmer on medium for 30 minutes and serve.
- Garnish with delicious crunchy croutons, or dollop with a touch of sour cream, chopped fresh herbs. My favorite is a crunchy scrumptious Grilled Cheese sandwich! It’s a love!
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