Creamy Fire Roasted Tomato Basil Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 garlic clove minced
- 2 tbsp. butter
- 1 cup heavy cream
- 3 tbsp. flour
- salt and black pepper to taste
- 2 tbsp. extra virgin olive oil
- 1/2 nion minced
- 1/2 sp. red chili flakes
- 1- 28 oz can fire roasted plum tomatoes ( i used muir glen fire
- 1 tsp. sugar if tomatoes are acidic
- 2 cups chicken broth or vegetable stock
- 1/4 up basil leaves
- basil /parsley puree for drizzle on top of soup (o
- Carbohydrate 12.5922750010576 g
- Cholesterol 283.707500051933 mg
- Fat 116.312550014026 g
- Fiber 0.420750006437302 g
- Protein 3.1675750007771 g
- Saturated Fat 66.7858575087308 g
- Serving Size 1 1 -6 (175g)
- Sodium 1825.6225000144 mg
- Sugar 12.1715249946203 g
- Trans Fat 7.39923250072329 g
- Calories 1088 calories
Saute oil and butter in large with minced onion. When onion is softened, add garlic and chili flakes, then sprinkle in flour and blend to make a roux.Add tomatoes to mixture, season with salt and pepper and tsp. of sugar if mixture is acidic. Add chicken or vegetable stock and basil leaves. . Let soup simmer for 15 minutes.Using a immersion blender, blend the soup to a smooth consistency. Srain soup into another pot and add heavy cream and stir to combine. Adjust seasoning and simmer on low until ready to serve. Drizzle soup with basil/parsley puree as an option.Basil/parsley pureeBlend 1 cup of fresh basil and parsley with ½ cup olive oil and few tbsps water in blender or food processor on high speed. season with salt/ pepper and blend till smooth. Place in a squeeze bottle for drizzling on soup.
