Tomato Basil Soup with freshly grated Parmesan cheese is always a treat and easy to make! Serve along with a Caesar Salad for a delicious lunch.
*Best served for lunch with friends!
Tomato Basil Soup: Saute a diced onion, garlic, add a quart of homemade chicken stock, 28-ounce can of San Marzano tomatoes, and a bunch of basil for 20 minutes. Add a 1/2 cup milk, a little salt and freshly ground pepper. Puree with an immersion blender. That’s it, a delicious Tomato Basil Soup is ready to serve!
Tomato Basil Soup
- 8 Roma tomatoes
- 2 T. extra-virgin olive oil
- 1 T. coarse salt
- 1 T. extra-virgin olive oil
- 1 onion coarsely chopped
- 3 garlic cloves minced
- 1 quart chicken stock preferably homemade
- 1 can 28-ounce San Marzano tomatoes
- 1 bunch basil coarsely chopped
- 1/2 cup whole milk or cream if you like!
- salt to taste
- freshly ground pepper
- 1 cup Parmesan cheese grated
Preheat oven to 425º.
Place a piece of parchment paper on a jelly roll pan.
Rinse off the Roma tomatoes, core, slice in half, and place cut-side down on the parchment paper. Drizzle with the olive oil and sprinkle with the salt.
Roast for 20 minutes. Remove from oven and set aside.
In a large pot, add the olive oil, when hot, add the onion and saute for 8 minutes. Add the garlic and cook for 1 minute. Not too long or it will taste bitter!
Add the chicken stock, can tomatoes, roasted tomatoes, and basil. Simmer for 20 minutes.
Add the milk, season with salt and pepper.
Serve hot with freshly grated Parmesan cheese and black pepper!