{ Tomato Basil Soup } :

Tomato Basil Soup

This will be your Sunday football evening dinner recipe for the day! This homemade recipe is my Great Grandmother on my mother’s side. This is also a low calories balanced with great nutrition and also a very healthy snack rather than a cheese broccoli soup or cream mushroom soup. Besides this is way delcious and also has a great kick to it! Hope you sexy-healthy bloggers enjoy this one!

With love,

Ivy

KiSseS XoXo.

{ Ingredients }

• 2 1/2 pounds fresh tomatoes (mix of heirloom, cherry, wine, and plum)
• 6 cloves of garlic, peeled
• 2 small yellow onions, sliced
• 1/2 cup extra virgin olive oil
• Salt and freshly ground pepper
• 1 quart chicken stock
• 2 bay leaves
• 4 tablespoons butter
• 1/2 cup chopped fresh basil leaves
• 5 fresh sprigs of thym
• Fresh Parsley
• 3/4 cup heavy cream

{ To Make the Soup} 

Preheat the over the 450 degrees F.

Wash, core, and cut the tomatoes into halves. Spread the tomatoes, garlic, and onions onto a baking tray. Tie up the rosemary and parsley with twin and add onto the tray. Drizzle with a 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized.

Remove the roasted tomatoes, garlic, and onion from the onion and transfer to a large stock pot. Cut off the twin from herbs and add to the stock pot as well. Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutws or until liquid has reduced by a third.

Wash and dry basil leaves and add to stock pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken broth, if necessary. Season to taste with salt and pepper, and garnish with drizzle of cream before serving.