Creamy Tomato Basil Soup
Grilled Cheese just got a whole lot better! Who wouldn’t like melted pepper jack cheese on whole grain bread? Add Chef Cristian's delicious tomato soup, and you have the perfect feel good meal!
- 2 oz. olive oil
- 2 cloves garlic minced
- 1 onion, diced
- ½ cup celery, chopped
- ½ cup carrots, peeled and diced
- 1 sprig fresh thyme
- 50 fl. oz. vegetable broth
- 2 28 oz. cans whole peeled tomatoes
- ½ cup basil leaves, sliced thin (chiffonade)
- ½ cup heavy cream
- Salt & pepper to taste
In a medium pan, heat the olive oil and add the garlic, onion, carrots and celery. Cook on medium heat until softened, about 5 minutes. Add tomatoes, thyme and broth. Bring to a simmer, about 7-8 minutes. Remove thyme stem, add basil leaves, minus a handful for garnish.
In a blender, carefully puree the soup until smooth (in small batches), or use a stick blender.Finish by seasoning with salt and pepper. Add heavy cream while whisking the soup. Check seasoning and adjust. Garnish with basil.
Best served with Bake Crafters’ delicious grilled cheese sandwiches: #6658, #6659, #6671, #6676, #6677, #6725, #6726, #6727