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Spicy Tomato Basil Soup
Introduce
Chef :
Tonight We CookSpicy Tomato Basil Soup
A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.
Ingredient
Food ration :
Makes 12 cupsCooking time :
2 hours
8 tablespoons
unsalted butter (1 stick)
2-4 tablespoons
chili infused oil (I used cayenne infused)
1 cup
heavy cream
to taste
salt
to taste
freshly ground black pepper
1/4 teaspoon
ground cayenne
1.5 cups
chopped basil
Cooking instructions
* Step 1
In a large pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add 2-3 teaspoons of the chili infused oil and saute for about 2-3 minutes.
* Step 2
Add tomatoes, followed by chicken stock. Once it reaches a simmer add the cheese rind and bay leaf. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Remove the bay leaf and cheese rind (if it hasn't melted).
* Step 3
Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender.
* Step 4
Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in 1 cup of the basil just before serving.
* Step 5
Serve with a garnish of basil and a drizzle of chili infused oil.
Note: if there is a photo you can click to enlarge it
Tag
unsalted butter {1 stick}
chili infused oil (I used cayenne infused)
large carrots, diced
medium yellow onions, diced
large (28-ounce) cans whole tomatoes
bay leaf dried
rind (about 6 square inches) from a cheese such as Parmigiano-Reggiano or Pecorino Romano
homemade or store-bought low-sodium chicken stock
heavy cream
Salt
freshly ground black pepper
ground cayenne
Chopped basil
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