A perfect compliment to a grilled cheese sandwich on a cold winter's day.2
Author: My Dragonfly Cafe
Recipe type: Soup
Serves: 6 servings
Ingredients
2 T. Extra Virgin Olive Oil
¾ c. diced red onion
3 garlic cloves, pressed
1- 28 oz. Diced Fire Roasted Tomatoes (Muir Glen)
2 c. organic vegetable broth
2 T. fresh basil, and extra for topping, if desired
½ t. red pepper flakes
½ c. whipping cream (optional)
Feta, parmesan, chiffonade of basil
Instructions
On medium heat, cook onion and garlic in olive oil until onions are translucent.
In a blender, purée diced tomatoes.
Add tomatoes to Dutch Oven with vegetable broth, basil and red pepper flakes.
Bring to a boil; reduce heat.
Cover and simmer for approximately 15 minutes.
Ladle soup back into blender and purée all ingredients together; pour back into Dutch Oven to serve. If you prefer your soup creamy, add the whipping cream at this point and gently warm for
another 5 minutes.
Sprinkle with feta or parmesan cheese with a chiffonade of basil on top.
Recipe by My Dragonfly Cafe at https://mydragonflycafe.com/spicy-tomato-basil-soup/