Do you like to dip your sandwich in basil tomato soup? My favorite sandwich to dunk is a turkey bacon. This tomato soup with fresh basil by Tyler Florence (he’s currently on Worst Cook’s in America) is made with a variety of tomatoes from: heirlooms, cherry and plum. Serves 6 Total Time: 1 hour 15 minutes
2 1/2 lbs fresh tomatoes (mix of heirloom, cherry and plum)
2 small yellow onions, sliced
6 cloves garlic, peeled
1/2 cup olive oil
Salt and pepper, to taste
4 cups chicken broth
2 bay leaves
4 tablespoons butter
1/2 cup fresh basil leaves, chopped
3/4 cup heavy whipping cream
Preheat oven to 450F. Wash, core and cut heirloom and plum tomatoes into halves, then spread them onto a baking sheet with the onions, garlic and cherry tomatoes. Drizzle with the olive oil and season with salt and pepper, to taste. Roast for 20-30 minutes.
Set aside the cherry tomatoes. Transfer everything else into a large Dutch Oven or soup pot and add 3 cups of chicken broth, the bay leaves and butter. Bring to boil, reduce heat and simmer for 15-20 minutes.
Remove bay leaves and add chopped basil leaves. Purée everything with an immersion blender until smooth. Return soup to low heat. Add the cream, taste test to adjust seasonings then ladle into bowls. Garnish with toasted croutons (optional). Yum Yum!
You’ll need an immersion blender for this recipe.
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