Light and Fresh Tomato Basil Soup

 

T his tomato basil soup is more than just delicious; it's packed with nutrients that make it a healthy choice for light lunches or sumptuous starters!

Recipe: Light and Fresh Tomato Basil Soup

*Ingredients:*

- 2 pounds fresh tomatoes (a mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small onions, sliced
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves
- 3/4 cup heavy cream, optional

*Instructions:*

1. Preheat your oven to 450 degrees F. Wash and cut the tomatoes into halves. Spread the tomatoes, garlic cloves, and onions onto a baking tray. Drizzle with half of the olive oil and season with salt and pepper. Roast for about 20 to 30 minutes, or until caramelized.

2. Remove roasted tomatoes, garlic, and onion from the oven and transfer to a large stock pot (reserve a few roasted tomatoes for garnish). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third.

3. Wash and dry basil leaves and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with reserved roasted tomatoes and a splash of heavy cream.

The beauty of this Light and Fresh Tomato Basil Soup lies in its simplicity. The ingredients are few but fresh, allowing each one to shine through in every spoonful. The roasting process deepens the flavors of the tomatoes, garlic, and onions, while the fresh basil adds a refreshing touch that lifts the whole dish. The optional addition of heavy cream lends a luxurious richness to the soup, making it even more comforting.