Tomato Basil Soup
Few dishes are as nostalgic and comforting as a simple tomato soup. With fresh basil, roasted garlic and infused with parmesan, this soup is a warm hug you’ll be waiting to melt into!
Ingredients
- 6 tomatoes , roasted and cut in half or 1 1/2 cans of diced tomatoes
- 1 shallots (onions) , diced or yellow onions
- 4 cloves garlic , minced
- 2 sticks celery , diced
- 1 carrots , diced
- 1 tsp red chili flakes
- 1 tsp oregano
- 1 tsp basil , fresh or dried
- 1 parmesan rind , optional
- 2 tbsp olive oil
- 4 cups water
- 1/2 cup almond milk
- 1/4 cup lemon juice
- salt , to taste
- crushed black pepper , to taste
Garnish:
- basil
- parmesan cheese , shaved
- microgreens
- almonds , slivered
Instructions
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If fresh roasting the tomatoes, half them and lay them on a lined baking tray with the cut-side facing up. Drizzle 1 tbsp of olive oil and sprinkle salt and pepper, and bake for 15 minutes at 350oF.
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Heat the oil in a heavy-bottomed saucepan on medium heat. Add in the garlic, shallot, carrot, and celery and sauté until golden brown.
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Add in the chili flakes, oregano, and basil and cook 1-2 minutes until fragrant.
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Pour in the diced tomatoes (canned or fresh roasted) and simmer for 5 minutes. Once at a gentle boil, add in the water and Parmesan rind (optional) and cook covered for 7-8 minutes.
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Once the tomatoes are softened, blend the soup to your desired consistency using a blender or immersion blender.
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Add in the almond milk, salt, pepper, and lemon juice and remove the parmesan rind.
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Allow to infuse and simmer for 4-5 minutes and then the soup is ready to serve!
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Garnish with some hand-torn basil, shaved Parmesan, slivered almonds, microgreens and enjoy!