Tomato Basil Soup


Creamy Tomato Basil Soup
Adapted from Cooking Classy

3 lbs ripe Roma tomatoes
1 1/2 garlic cloves
1 1/2 Tbsp extra virgin olive oil
1 medium yellow onion
1 (28 oz) can crushed tomatoes
1 (14 oz) can low-sodium chicken broth
1 1/2 tsp salt (or to taste)
1 tsp freshly ground black pepper
1 – 2 tsp granulated sugar, to taste
1/2 tsp crushed red pepper flakes
1 tsp balsamic vinegar
1/3 cup chopped fresh basil, plus more for garnish
1/2 cup heavy cream
1/4 c buttermilk
Top right with Asiago, croutons or a crusty bread

Preheat oven to 400 degrees. Bring a large pot of water to a boil. Meanwhile cut top from garlic heads (just enough to expose the cloves), leave skin on and place on a baking dish and drizzle 1 1/2 tsp of olive oil over garlic. Cover dish with foil and bake garlic in preheated oven until soft, about 30 minutes. Remove from oven and set aside. Once water reaches a boil, carefully place tomatoes in boiling water and allow to boil just until their skins burst, about 3 minutes. Meanwhile fill a large mixing bowl with ice water. Once tomatoes have burst immediately transfer to ice bath and allow to cool about 30 seconds (or until they are cold enough for you to handle). Peel and dice tomatoes.Heat remaining  2 1/2 tsp olive oil in a large enameled pot over medium-high heat. Once oil is hot, add diced onion and saute until soft, about 6 minutes. Add in diced tomatoes and their juices, crushed tomatoes, chicken broth, salt, pepper, sugar, red pepper flakes and basil. Peel and mince roasted garlic then add to soup. Bring mixture just to a boil, then reduce heat and allow to simmer uncovered for 1 hour. Puree soup with an immersion blender. Stir in heavy cream and buttermilk.


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