Spicy Tomato Soup with Basil Cream Recipe
Fall is here and so is tomato season. What better way to kickoff the season than by whipping up a comforting pot of spicy tomato soup?
Ingredients
Spicy Tomato Soup
- 2 tbsp olive oil
- 1 white onion medium in size, halved and sliced
- 4 garlic cloves peeled and minced
- 3 lbs tomatoes roma, vine ripe or beefsteak - make sure they're ripe
- 1/2 tbsp jarred chopped Calabrian chilies or 1 1/2 tsp crushed red pepper
- 4 cups vegetable stock
- 1/2 cup heavy cream
- salt
- Basil for serving
Basil Cream
- 1 cup basil fresh, loosely packed
- 1 cup heavy cream
- 1/2 tsp salt
Sourdough Dippers
- sourdough bread cut into rectangles 1" thick
- 1 tbsp olive oil
- 1/2 cup mozzarella shredded
Instructions
Basil Cream
- Add basil, salt and 1/2 cup of heavy cream to a small blender like a NutriBullet and pulse for a few seconds. The mixture will become thick, but that's okay. Pour in the remaining heavy cream and stir - the cream mixture will thin out a bit. Set aside until ready to serve soup.
Sourdough Dippers
- Heat oven to 400F. Line a baking sheet with parchment paper. Toss sourdough rectangles with olive oil and arrange in a single layer on the baking sheet. Evenly distribute shredded mozzarella onto rectangles and bake in the oven until cheese is melted and bread is toasted around 7-9 minutes.
- Remove from oven and set aside until ready to serve with spicy tomato soup
Spicy Tomato Soup
- Bring a large pot of water to a boil. Prepare a large ice bath in a separate bowl. Cut an "x" into the stem end of each tomato and boil the tomatoes for one minute. Carefully remove and place in the prepared ice bath.
- When tomatoes are cool, remove the skins from the tomatoes and discard (this should be quite simple to do because of the boiling process).
- Heat olive oil in a dutch oven or large pot over medium heat. Add in the onion and cook, stirring occasionally, until onion begins to soften - 4-5 minutes. Season with salt.
- Add garlic to the pot and cook for another 1-2 minutes until it's fragrant.
- Mix in Calabrian chilies or crushed red pepper and cook for another 1-2 minutes.
- Turn the heat up to medium high, add in in the peeled tomatoes, pour in the vegetable stock and bring the mixture to a boil. Reduce the heat to medium low and simmer for 40 minutes. Season with a few more pinches of salt.
- Blend the mixture with an immersion blender or carefully add the soup contents to a high powered blender like a Vitamix to puree and return to the pot.
- Stir in the heavy cream and heat the soup over medium low for 15 more minutes. Season with more salt as needed.
- Ladle soup into bowls, top with basil cream and basil and serve with sourdough dippers along side.
Nutrition Facts
Spicy Tomato Soup with Basil Cream Recipe
Amount Per Serving
Calories 528
Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 24g150%
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Cholesterol 112mg37%
Sodium 1362mg59%
Potassium 972mg28%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 15g17%
Protein 9g18%
Vitamin A 5058IU101%
Vitamin C 51mg62%
Calcium 186mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Calories: 528kcalCarbohydrates: 23gProtein: 9gFat: 47gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 112mgSodium: 1362mgPotassium: 972mgFiber: 5gSugar: 15gVitamin A: 5058IUVitamin C: 51mgCalcium: 186mgIron: 1mg
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