Monday, July 1, 2019

Cook- roasted tomato Soup

To make the soup:
1.  Heat the olive oil in a medium-sized saucepan over medium-high heat.  once hot, add the onion and garlic.  sauté for 3 to 4 minutes, until the onion starts to brown and the garlic is fragrant.

2.  Measure our 1/4 cup of the basil leaves and tear each leaf in half, setting the rest aside for garnish.
Add the torn basil leaves to the pan along with the remaining soup ingredients and stir to combine.  Simmer for 1 to 2 minutes, then either blend in the pan with an immersion blender or transfer the soup to a blender and carefully blend until smooth.

3.  Return the soup to the pan, then taste for seasoning and add more salt, if needed.  Reduce the heat to low to keep the soup warm.

1 tablespoon of extra-virgin olive oil
1/2 medium white onion, diced
3 cloves garlic, minced
1/3 cup of fresh basil leaves, divided
Roasted cherry tomatoes, about 3 cups
1 cup chicken broth
1/4 cup heavy cream
1/4 teaspoon coarse sea salt
1/4 teaspoon ground black pepper

Recipe adapted from Cook Once, eat All Week
By Cassy Joy Garcia
ISBN-13: 978-1-628603-43-9

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