Hearty tomatoes, tangy roasted red peppers, creamy, cheesy richness… with a slight kick from the red pepper flakes…
Comfort in a bowl. That’s what this soup is.
I was having a crummy evening, ate a big bowl of this soup, and felt the hot creamy magic working its way into my very soul. Life is good. And I am blessed! And now I am going to go have some more soup!
Creamy Tomato Basil Soup Recipe
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 large onion, chopped
2 cloves garlic, smashed
1 cup chopped roasted red peppers (from a jar)
2 (28oz) cans San Marzano tomatoes
2 cups chicken stock
3 tablespoons fresh basil, minced
salt & pepper, to taste
2 1/2 tablespoons sugar
1/2 cup heavy cream
freshly grated romano or parmesan cheese
In a large dutch oven over medium-high heat, saute the onions and red pepper flakes in olive oil until softened. Stir in the garlic and red peppers and saute a few minutes longer.
Stir in the tomatoes, stock, basil, salt & pepper & sugar. Bring to a boil, reduce heat to low and simmer for about one hour.
Puree in a blender, food processor or with an immersion blender until smooth. Stir in the heavy cream and serve with freshly grated parmesan or romano cheese on top!