I love, love, love tomato basil soup, but it is soooo unhealthy with lots of cream and sometimes added sugars and thickeners, so running across this recipe was awesome. I made it tonight, and it’s yummy! No cream needed, though because I followed the recipe exactly, I wound up adding just 4 drops of liquid Sucralose to the whole pot to give it a little sweeter edge. The original recipe I found called for 2 tblsp of balsamic vinegar. It was great until that step and to me it just didn’t work, and I personally like a sweeter tomato soup. I will post the recipe as I will make it next time.
I thought, what the original author of the recipe calls the secret ingredient, would be difficult to find, but I located a small jar of Basil Pesto in a farm market that has a gourmet food section. I really like the stuff!
- 1 lb. cherry tomatoes
- 2 lbs. Roma tomatoes cut in half (or quarters if they are big)
- 1 medium onion, cut into chunks
- 1 bulb of garlic, cloves separated and skin removed
- 1 bunch fresh carrots, cut into 2″ pieces
- ⅓ cup olive oil
- salt and pepper
- 4 cups vegetables broth (or chicken broth)
- ½ teaspoon red pepper flakes
- 2-3 tablespoons basil pesto (3 is VERY strong, but I love it!)
- Lay out a baking sheet with 2 layers or parchment paper. Preheat oven to 350 degrees.
- On baking sheet, toss all veggies with olive oil, salt and pepper.
- Bake 30 minutes, then stir veggies, and bake another 30 min. This really brings out the full flavors. If you like a little toasted flavor, bump it up to 375.
- Take all veggies and any juice that came out of them into a blender. Blend until very smooth. Add a little of the chicken broth if it’s too thick to blend well.
- In a 6 quart heavy pot, add veggie puree, chicken broth, pepper flakes and pesto, and heat through until very lightly bubbly. Add any extra salt and pepper you like.
- Serve immediately with some basil or parsley garnish and some shredded cheese. Or a grilled cheese sandwich!
Original recipe as found at: Little Spice Jar