Recipe: Tomato Basil Soup

Who doesn't love cuddling up on the couch on a cold day with some delicious soup! I know I do! So enjoy this recipe for a healthy NO CREAM roasted tomato basil soup! Yum!

 STEP ONE:
Assemble the ingredients!

Tomatoes- quartered

Basil- whole 

Garlic- peeled, whole

Onion- sliced

Parmesan Cheese- grated

Water or Chicken Stock

Extra Virgin Olive Oil

Crushed Red Pepper Flakes

Unsalted Butter

Fresh Cracked Black Pepper

Rosemary- fresh, whole

(Tomato Paste- optional)

STEP TWO:
Coat the Tomatoes and garlic in olive oil and roast in the oven at 425 for 20-30 minutes or until looks as beautiful as the picture on the right.

STEP THREE:
Caramelize the onions with Extra Virgin Olive Oil on meduim to low heat, until lightly browned. Add Salt + Pepper

STEP FOUR:

Add the tomatoes with their juices, water or chicken stock (I used water), a pat of butter, crushed red pepper flakes, and a very small amount of tomato paste (about a teaspoon), and two bay leaves (keep them whole because you will have to discard them later)

Let this simmer on med-low for about 30 minutes

STEP FIVE:

Take out the bay leaves, pour the soup into the blender, add the basil leaves and blend until smooth- drizzle in Extra Virgin Olive Oil while the blender is still runningps. Dont forget to put a top on the blender!

STEP SIX:
Pour back into pot, and let simmer until it is the perfect consistency- which is all up to you!- add more pepper, crushed red pepper flakes, salt, and a tiny bit more tomato paste.
I prefer my soup thick and chunky, if you prefer yours thin or very smooth, you can strain the soup through a sieve.

STEP SEVEN: 

Serve and Devour!

Don't forget to top it off with some parmesan cheese, a basil leaf and some homemade garlic bread 

 Enjoy!