Tomato Basil Soup

Tomato Basil Soup

We made this recipe with Calivinegar Barrel Aged Balsamic and Calivirgin Bountiful Basil Olive Oil

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Tomato Basil Soup
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Prep Time 10 min
Cook Time 1 hour, 10 min
Servings
8
Ingredients
  • 3 lbs. tomatoes (2 lbs. Roma, cuthalf + 1lb. whole cherry, etc.)
  • 1 medium onion cut into chunks
  • 6-10 garlic cloves
  • 3 large carrots peeled + cuthalf
  • cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper,
  • 4 cups vegetable stock or chicken stock
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • ¼-½ teaspoon red pepper flakes
  • 2 cups Croutons (optional)
Prep Time 10 min
Cook Time 1 hour, 10 min
Servings
8
Ingredients
  • 3 lbs. tomatoes (2 lbs. Roma, cuthalf + 1lb. whole cherry, etc.)
  • 1 medium onion cut into chunks
  • 6-10 garlic cloves
  • 3 large carrots peeled + cuthalf
  • cup Calivirgin Bountiful Basil Olive Oil
  • salt and pepper,
  • 4 cups vegetable stock or chicken stock
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • ¼-½ teaspoon red pepper flakes
  • 2 cups Croutons (optional)
Votes: 0
Rating: 0
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Rate this recipe!
Instructions
  1. ROAST: Position a rack in the center of the oven and preheat the oven to 375ºF. Place the tomatoes, onions, garlic, and carrots on one large baking sheet. It’s okay if some of the ingredients are overlapping. Drizzle Calivirgin Olive Oil along with a generous pinch of salt and pepper and give it a good toss so it’s all evenly seasoned. Place the baking tray in the oven and allow the ingredients to bake for 1 hour. Check on the ingredients around 30 minutes and give it a toss as needed.
  2. BLEND: Transfer the ingredients along with any juices from the baking tray to a blender and blend the veggies until they are completely smooth. If you’ve got a super powerful blender it will go in one batch and be super quick. If you’ve got a regular blender, you may need to add a little broth to help it along. If you’ve got a hand blender, you can skip this step and add all the remaining ingredients into a large pot and just blend it all there.
  3. SOUP: Transfer the puree into a large dutch oven over medium heat. Add the broth or stock and allow the soup to heat all the way through, about 5-7 minutes. Add the balsamic vinegar and red pepper flakes. Season with additional salt and pepper as desired. Drizzle bowl with additional Calivirgin Basil Oil and croutons before serving.
Recipe Notes

Secret Ingredient Tomato Basil Soup - One super important ingredient makes this soup so OUTSTANDING! #tomatobasilsoup #tomatosoup #tomatobasilbisque | Littlespicejar.com

*Please note: the nutritional facts calculated are an estimate based on the ingredients used. If you’d like a more accurate count, please calculate them using the ingredients/brands you’ve used to prepare the recipe. The nutritional information for this tomato basil soup are based on 8 servings.*


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