Tomato Basil Soup
Tomato Basil Soup
Prep Time
15 minutes
Cook Time
1 hour
Serves
Yield: 12 cups or 6-8 servings
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Full Product Description
This vibrant, homemade soup is bursting with roasted tomato flavor and layered with herbs and spices for a rich, comforting bowl. It’s perfect for chilly evenings, cozy weekends, or as a beautiful starter for a dinner party. Finish with a drizzle of basil olive oil and croutons for a warm, satisfying dish everyone will love.
Ingredients
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Ingredients:
- 2 lbs fresh tomatoes, quartered
- 1/4 cup + 3 tbsp Pasolivo California Extra Virgin Olive Oil . divided use
- 1 medium size red bell pepper, chopped large
- Freshly ground black pepper
- 1 1/2 cups onion, chopped small
- 3 garlic cloves, minced
- 3 tsp Pasolivo Kosher Flake Sea Salt , divided use
- 1 1/2 tsp Pasolivo Herbes De Provence
- 2 28 oz cans chopped tomatoes and their juices
- 1/2 tsp red chili pepper flakes
- 2 cups chicken or vegetable stock
- 3 cups fresh basil leaves, packed
Preparation
- Preheat oven to 425 degrees. Toss tomatoes and pepper with 1/4 cup Pasolivo California Extra Virgin Olive Oil and spread on baking sheet. Sprinkle with Pasolivo Kosher Flake Sea Salt and a few grinds of fresh black pepper. Roast for 35 minutes. Meanwhile, warm 3 tbsp Pasolivo California Extra Virgin Olive Oil in stockpot over medium-low heat. Add onions and carrots. Cook until onions are translucent, about 15 minutes. Add minced garlic and cook an additional 2 minutes. Stir in roasted tomatoes and their juices, the canned tomatoes, remaining 2 tsp Pasolivo Kosher Flake Sea Salt , red pepper, Pasolivo Herbes De Provence , chicken/vegetable stock, and basil. Bring to a boil, and then simmer for 40 minutes. Use an immersion blender to blend soup well, or carefully use a blender *To serve, top with a drizzle of Pasolivo Basil Olive Oil and Pasolivo Croutons
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