Part 2 of our series basil love. Part 1 – Green Goddess Dressing
Not only is this basil love, but it’s an NC (No Complaint) meal too. My kids go crazy for this stuff. This soup starts out with my favorite cooking method- roasting, and finishes with a splash of cream and some Parmesan.
First halve tomatoes, peel garlic and slice onions. Toss with olive oil, salt and pepper and put on sheet pan. (Looks good already!)
Isn’t food pretty sometimes?
Then roast away for that yummy carmelization (you will hear me talk about this a lot).
Put the roasted vegetables in a large pot with chicken stock, bay leaves, butter (you can skip this…but I wouldn’t!), salt and pepper.
Let it simmer away, then use your immersion blender to make it smooth. This is a great kitchen tool to have if you love making soup!
Add chopped basil (you can add the basil with the other ingredients, but I like to add it after I use the immersion blender because I like to see the basil bits in my soup). Serve with a splash of cream and grated Parmesan. Mini grilled cheese “dippers” on the side make a great addition to the meal!
- 3 pounds vine ripe tomatoes (or whichever look best)
- 2 brown onions
- 7 cloves of garlic
- Olive oil to thoroughly coat tomatoes, onions and garlic
- salt and pepper
- 1/2 stick of butter
- 3 small, dried bay leaves
- 4 cups chicken stock
- 1/2 cup of chopped basil
- Heavy cream, Parmesan
Halve tomatoes, slice onions and peel garlic. Coat with olive oil and spread them out on a sheet tray. Sprinkle with salt and pepper and roast at 450 for 35 minutes (longer if vegetables aren’t starting to brown).
Transfer roasted vegetables to a large pot. Add chicken stock, butter and bay leaves. Simmer 20-25 minutes. Remove Bay leaves then puree soup (using an immersion blender, or in small batches using your blender). Add chopped basil. Taste for seasoning, add salt and pepper if needed. Ladle into bowls, add a splash of cream and grated Parmesan. Enjoy!
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