This easy, creamy Fire Roasted Tomato Basil Soup is full of flavor! The best part (besides the taste) is there’s no roasting necessary! You can get this delicious soup on your spoon ready to eat in only 45 minutes. Makes 2-3 servings.
Author: Kari Cooks
1tablespoonextra-virgin olive oil
1/4 medium sized yellow oniondiced
14ounces fire roasted tomatoes
1cuplow sodium chicken broth
10leavesfresh basiltorn or cut into pieces
1/2teaspoonfine sea salt
1/4teaspoonground black pepper
6-8flakes crushed red peppermore to taste
1/2cuphalf and half
Heat extra-virgin olive oil in a medium pot (I use a 3 quart enameled cast iron stockpot) on medium heat. Add the chopped yellow onion and cook 3 minutes.
Add the minced garlic and cook for an additional 3 minutes.
Add the can of fire roasted tomatoes with juice, salt, and pepper. Cook for 15 minutes, stirring occasionally.
Add the chicken broth and stir until combined. Reduce heat to medium low, then add torn/chopped basil leaves and crushed red pepper flakes. Simmer for 10 minutes.
Stir in 1 tablespoon of unsalted butter, then add the half and half. Add additional salt and pepper to your desired taste. Simmer for 5 minutes.
If using a handheld immersion blender: Remove pot from heat and place on a flat, heat resistant surface. Put the immersion blender into the pot and blend on low speed, moving gently around the pot, until well-blended. Be careful not to life the immersion blender out of the soup while it is turned on.
If using a blender: Carefully ladle the soup from the pot into the blender (making sure to leave at least 1 inch from the top of the blender). Place lid on blender, cover with a kitchen towel (to prevent any steam or splashing onto your hand). Blend on low speed until smooth.
Serve warm. Store leftovers in covered container in refrigerator up to 3 days.