Creamy Fire Roasted Tomato Basil Soup
Autumn is a perfect time to prepare this heart warming fire roasted tomato soup. It satisfies all the senses with its creamy, savory, velvety texture and it is even more perfect when served with my Mozzarella en Carrozza sandwiches.
Normally, i would make this soup by roasting fresh tomatoes in the oven till they are soft and caramelized, but I found a quicker way to prepare this soup by experimenting with canned fire roasted tomatoes… My favorite is Muir Glen Organic Fire Roasted Crushed tomatoes. They can be found in the organic section of your supermarket. They are a little costly, about $3.25 for a 28oz can, however, they have a nice fire roasted flavor. In this picture, I drizzled a few drops of fresh basil/ parsley puree. It adds a fresh taste and compliments the soup. 
Fresh Basil Parsley Puree is prepared as follows;
Blend 1 cup of fresh basil and parsley with ½ cup olive oil and few tbsps water in blender or food processor on high speed. Season puree with salt and pepper and blend again till smooth. Pour puree into a small squeeze bottle for drizzling on soup.
- 2 tbsp. extra virgin olive oil
- 2 tbsp. butter
- ½ onion minced
- 1 garlic clove, minced
- ½ tsp. red chili flakes
- 3 tbsp. flour
- 1- 28oz can fire roasted plum tomatoes ( I used Muir Glen Fire Roasted crushed)
- salt and black pepper to taste
- 1 tsp. sugar if tomatoes are acidic
- 2 cups chicken broth or vegetable stock
- ¼ cup basil leaves
- 1 cup heavy cream
- basil /parsley puree for drizzle on top of soup (optional)
- Saute oil and butter in large with minced onion. When onion is softened, add garlic and chili flakes, then sprinkle in flour and blend to make a roux.
- Add tomatoes to mixture, season with salt and pepper and tsp. of sugar if mixture is acidic. Add chicken or vegetable stock and basil leaves. . Let soup simmer for 15 minutes.
- Using a immersion blender, blend the soup to a smooth consistency. Srain soup into another pot and add heavy cream and stir to combine. Adjust seasoning and simmer on low until ready to serve. Drizzle soup with basil/parsley puree as an option.
- Basil/parsley puree
- Blend 1 cup of fresh basil and parsley with ½ cup olive oil and few tbsps water in blender or food processor on high speed. season with salt/ pepper and blend till smooth. Place in a squeeze bottle for drizzling on soup.
