Monday, January 23, 2012

mmmmm, mondays: creamy tomato-basil soup

winter makes me instantly think of soup. in the mood for a bowl of comfort? try this creamy tomato-basil soup---it is amazing. truly. no really. try it. heaven in a bowl.....

creamy tomato-basil soup
makes 8 cups
source: paula deen quick & easy meals

8 on-the-vine tomatoes
olive oil cooking spray
1 teaspoon salt, divided
1 teaspoon ground black pepper, divided
3 tablespoon butter
1 small onion, diced
2 cloves garlic, chopped
1 (28 oz) can diced tomatoes
10 large basil leaves, rougly chopped and divided
1 c chicken broth
1/2 c heavy cream

preheat oven to 450F. slice tomatoes in half crosswise, and scoop out seeds with a spoon. place tomato halves, skin side up, on a parchment paper-lined baking sheet. coat tomato halves with cooking spray; sprinkle with 1/2 t salt and 1/2 t pepper. roast tomatoes for 20 minutes or until very soft and slightly charred.

while tomatoes roast, melt butter over medium-low heat in a large dutch oven. add onion and garlic; cook until soft and golden. remove from heat.

add roasted tomatoes, diced tomatoes, and half of basil to onion mixture; stir.

in the container of a blender or food processor, place one third of the tomato mixture. process until smooth; transfer to a large bowl. repeat procedure twice with the remaining mixture.

return puree to dutch oven. add chicken broth and cream. cook over medium-low heat until heated through. stir in remaining basil, remaining 1/2 t salt, and remaining 1/2 t pepper.

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