Spicy Tomato Basil Soup

Name: Spicy Tomato Basil Soup
Total time: 7200 s
Yield: Makes 12 cups
Cuisine: American
Ingredients: 8 tablespoons unsalted butter (1 stick); 2-4 tablespoons chili infused oil (I used cayenne infused); 4 large carrots, diced; 2 medium yellow onions, diced; 3 large (28-ounce) cans whole tomatoes; 1 bay leaf (dried); 1 rind (about 6 square inches) from a cheese such as Parmigiano-Reggiano or Pecorino Romano; 4 cups homemade or store-bought low-sodium chicken stock; 1 cup heavy cream; to taste salt; to taste freshly ground black pepper; 1/4 teaspoon ground cayenne; 1.5 cups chopped basil

Tonight We Cook @speedylee

Colorado, USA

A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.

Inspired by "Thick and Creamy Tomato Soup" from Serious Eats - http://www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html

A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.

Inspired by "Thick and Creamy Tomato Soup" from Serious Eats - http://www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html

Tonight We Cook @speedylee

Colorado, USA

A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.

Inspired by "Thick and Creamy Tomato Soup" from Serious Eats - http://www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html

A spicy twist on a classic tomato soup. Perfect to pair with grown up grilled cheese.

Inspired by "Thick and Creamy Tomato Soup" from Serious Eats - http://www.seriouseats.com/recipes/2016/09/thick-creamy-tomato-soup-recipe.html

Saved

Ingredients

2 hours

Makes 12 cups

8 tablespoonsunsalted butter (1 stick)
2-4 tablespoonschili infused oil (I used cayenne infused)
4large carrots, diced
2medium yellow onions, diced
3large (28-ounce) cans whole tomatoes
1bay leaf (dried)
1rind (about 6 square inches) from a cheese such as Parmigiano-Reggiano or Pecorino Romano
4 cupshomemade or store-bought low-sodium chicken stock
1 cupheavy cream
to tastesalt
to tastefreshly ground black pepper
1/4 teaspoonground cayenne
1.5 cupschopped basil

Saved

Steps

2 hours

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.
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).
3

Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender.
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.
5

Serve with a garnish of basil and a drizzle of chili infused oil.