10 large basil leaves, roughly chopped and divided
1 tsp. black pepper
1 small onion, diced
1 can (28 oz.) diced tomatoes
1 c. chicken broth
1/2 c. heavy cream
olive oil cooking spray
Instructions
Preheat oven to 450 degrees. Slice tomatoes in half crosswise, and scoop out seeds with a spoon. Place tomato halves, skin side up, on a parchment paper-lined baking sheet. Coat tomatoes with cooking spray, salt and pepper. Roast for 20 minutes or until very soft and slightly charred.
While tomatoes roast, melt butter over medium-low heat in a dutch oven. Add onion and garlic, cook until soft and golden. Remove from heat. Add roasted tomatoes, diced tomatoes, and half of basil to onion mixture, stir.
Blend tomato mixture and return to Dutch oven. Add chicken broth and cream. Cook over medium-low heat until heated through. Stir in remaining basil, 1/2 tsp. salt, and remaining 1/2 tsp. pepper.
Originally Submitted
1/1/2018
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