Description
Roasted tomatoes make this soup extra-flavorful. Bacon-Gouda croutons add a delightful crunch.
Ingredients
Units
Scale
- 10-12 roma tomatoes
- 1 medium onion
- 2 cloves garlic
- 4-6 basil leaves
- 1/4 cup olive oil
- 1/4 cup grated parmesan cheese
- 0.5-1 cups (118-237 ml) heavy cream
- 1 tsp chicken base
- 1 tsp crushed red pepper
- 1 tsp black pepper
- 1 tsp italian seasoning
Instructions
- Preheat oven to 400°F (204°C)
- Cut tomatoes into 2″ pieces and place on a baking sheet. Add roughly chopped onions and garlic.
- Sprinkle with olive oil, crushed red pepper, Italian seasoning, and black pepper.
- Place in the oven and roast for 30-40 minutes, until tomatoes are soft and onions are translucent.
- Transfer to a medium saucepan and add basil leaves, chicken base, and 1 cup of water.
- Grind until smooth using a stick (immersion) blender.
- Add heavy cream and stir. Use as much cream as needed to reach desired consistency.
- TO MAKE CROUTONS:
Notes
- For richer flavor, use homemade chicken base instead of store-bought.
- To prevent soggy croutons, toast them separately and add them just before serving.
- Substitute Gruyere or another strong cheese for the Gouda in the croutons.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 20
- Fiber: 5
- Protein: 10
- Cholesterol: 40