Creatively Transforming Food

Spicy Tomato Basil Soup

DSCN5160

It’s a cold winter’s day with a blizzard pending nearby. School is closed, and all of my papers are graded. I will enjoy the day in my kitchen preparing some warm comfort food for the family. To accompany the Grilled Pimento Cheese Sourdough Sandwiches, we must have some of my robust, flavorful Spicy Tomato Basil  Soup! This is perfect to warm you from the inside out after coming in from shoveling some snow or building a snowman with the kiddos.  The ingredients are few which makes it so simple to prepare.

DSCN5116

 

 

 

Cook onions and garlic until translucent.

DSCN5118

Purée tomatoes in blender.

DSCN5120

Add tomatoes to onion mixture with vegetable broth, basil and  red pepper flakes. Bring all ingredients to a boil, then reduce heat, cover and simmer for about 15 minutes.

DSCN5121

 

 

 

Ladle ingredients back into blender and purée again.

DSCN5126

Pour back into Dutch Oven to serve. If you prefer your soup creamy, whisk in the whipping cream at this point and simmer for about 5 minutes.

Top with feta or parmesan cheese along with some basil chiffonade for additional flare. I did not use basil chiffonade here, but the picture below shows how to do it; just tightly roll a few basil leaves and thinly slice. Sprinkle it on top for additional flare.

IMG_1185

DSCN5154 (2)

Spicy Tomato Basil Soup

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings

A perfect compliment to a grilled cheese sandwich on a cold winter's day.2
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
  1. On medium heat, cook onion and garlic in olive oil until onions are translucent.
  2. In a blender, purée diced tomatoes.
  3. Add tomatoes to Dutch Oven with vegetable broth, basil and red pepper flakes.
  4. Bring to a boil; reduce heat.
  5. Cover and simmer for approximately 15 minutes.
  6. 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
  7. another 5 minutes.
  8. Sprinkle with feta or parmesan cheese with a chiffonade of basil on top.

 


Related Posts

Pesto

Pesto

My basil plants are in full gear so it’s time to make some Pesto ! Looking out my kitchen window I see a need to do some harvesting. Sure, I’ve used a little bit here and there to add to sandwiches, pasta dishes and other […]

Healthy New Year’s Black-Eyed Peas

Healthy New Year’s Black-Eyed Peas

  Happy 2017! This was originally posted for 2016, but another year of fabulous blogging has passed by. The pictures, except one,  have been updated to reflect today’s efforts. Now, back to last year…… The task at hand was to quickly prepare my Healthy New Year’s Black-Eyed Peas […]