Ultra-Creamy Tomato Soup With Basil Oil Recipe
Prep Time:
5 minutes
Cook Time:
45 minutes
Servings:
4 Servings
Ingredients
  • 3 pounds assorted tomatoes, large tomatoes sliced in half
  • 2 shallots, peeled and sliced in half
  • 5 garlic cloves
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 tablespoon fresh thyme, minced
  • ¼ cup heavy cream
  • 1 ½ cups vegetable stock
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 cups sourdough bread cubes
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 small bunch basil
  • ½ cup olive oil
Directions
  1. Preheat the oven to 425 F.
  2. Place the tomatoes, shallots, and garlic cloves on a large baking sheet.
  3. Drizzle with olive oil and season with 1 teaspoon salt and 1 teaspoon pepper.
  4. Sprinkle on the thyme and roast tomatoes in the oven for 40 minutes, until soft.
  5. While tomatoes are roasting, prepare the croutons by adding 1 tablespoon butter and 1 tablespoon olive oil to a pan over medium heat.
  6. When the butter has melted, add the bread cubes and toast on all sides. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
  7. Prepare the basil oil by blanching the basil leaves for 30 seconds in simmering water.
  8. Remove the basil leaves from the water into a jar.
  9. Add ½ cup olive oil to the jar and use an immersion blender to blend until smooth.
  10. Strain the oil through cheesecloth into a container.
  11. Using tongs, squeeze the remaining oil from the cheesecloth.
  12. Add the roasted tomato mixture to a soup pot.
  13. Using an immersion blender, blend the tomatoes until smooth.
  14. Pour in the vegetable stock and add more salt and pepper to taste.
  15. Stir in the cream.
  16. Warm the soup to the desired temperature then ladle the soup into bowls.
  17. Drizzle the soup with basil oil and top with croutons. Serve immediately.