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.
