Creamy Tomato Basil Soup

1. 1

   Turn oven to broil. Cover baking sheet in foil. Toss tomatoes in 2 tablespoons of the olive oil and place on baking sheet. Broil in oven for 5 minutes. Turn the tomatoes over and broil another 2-3 minutes. Place in a bowl and cover with plastic wrap until cooled. Remove the peel from the tomatoes (they should basically fall off) and cut tomatoes into large chunks. Set aside.

2. 2

   Heat remaining 2 tablespoons of olive oil in large saute pan over medium-high heat. Add onion and saute until translucent. Add 5 of the cloves of the garlic and saute 1 more minute. Add the tomatoes, cover, and reduce heat to simmer for 15 minutes. Stir occasionally.

3. 3

   Add chicken stock and half and half. Simmer uncovered for another 10 minutes. Add last garlic clove, basil, red pepper flakes, and salt and pepper. Simmer for 5 minutes.

4. 4

   Remove from heat and use immersion blender to blend until smooth. You can also transfer to a blender and blend until smooth. If not to your desired consistency, return to stove to simmer another 5 minutes, or until thickened.

5. 5

   NOTES:

6. 6

   I used San Marzano tomatoes from our garden for this recipe. I would also recommend Roma tomatoes. If you use canned roasted tomatoes, you will only need 2 tablespoons of olive oil since the other half is for the roasting process.

* Per serving · 4 servings · Values may vary.

No additional tips available.