Creamy Tomato Basil Soup

45 mins
Serves 1
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Directions

  1. 1Preheat the oven to 375°F.
  2. 2Preheat the oven to 375°F.
  3. 3Preheat the oven to 375°F.
  4. 4Bake the tomatoes, garlic, shallots, onion, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano in the oven for 25-30 minutes.
  5. 5Bake the tomatoes, garlic, shallots, onion, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano in the oven for 25-30 minutes.
  6. 6Bake the tomatoes, garlic, shallots, onion, 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano in the oven for 25-30 minutes.
  7. 7Remove from the oven and cool for 15 minutes.
  8. 8Remove from the oven and cool for 15 minutes.
  9. 9Remove from the oven and cool for 15 minutes.
  10. 10Pour everything into a blender.
  11. 11Pour everything into a blender.
  12. 12Pour everything into a blender.
  13. 13Squeeze the garlic cloves out of their skins into the blender.
  14. 14Squeeze the garlic cloves out of their skins into the blender.
  15. 15Squeeze the garlic cloves out of their skins into the blender.
  16. 16Add 1 tsp olive oil, 2 1/2 cups of vegetable stock, basil, and salt to the blender.
  17. 17Add 1 tsp olive oil, 2 1/2 cups of vegetable stock, basil, and salt to the blender.
  18. 18Add 1 tsp olive oil, 2 1/2 cups of vegetable stock, basil, and salt to the blender.
  19. 19Blend until smooth.
  20. 20Blend until smooth.
  21. 21Blend until smooth.
  22. 22Add one tbsp olive oil to a pot.
  23. 23Add one tbsp olive oil to a pot.
  24. 24Add one tbsp olive oil to a pot.
  25. 25Add 1 1/2 tbsp tomato paste to the pot.
  26. 26Add 1 1/2 tbsp tomato paste to the pot.
  27. 27Add 1 1/2 tbsp tomato paste to the pot.
  28. 28Pour in the blended soup.
  29. 29Pour in the blended soup.
  30. 30Pour in the blended soup.
  31. 31Add a 1/2 a cup of cream to the pot and stir.
  32. 32Add a 1/2 a cup of cream to the pot and stir.
  33. 33Add a 1/2 a cup of cream to the pot and stir.

Ingredients

  • 2 pounds tomatoes
  • 2 pounds tomatoes
  • 2 pounds tomatoes
  • 1 bulb garlic
  • 1 bulb garlic
  • 1 bulb garlic
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp dried oregano
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 1 tsp olive oil
  • 2.5 cups vegetable stock
  • 2.5 cups vegetable stock
  • 2.5 cups vegetable stock
  • basil
  • basil
  • basil
  • salt
  • salt
  • salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1.5 tbsp tomato paste
  • 1.5 tbsp tomato paste
  • 1.5 tbsp tomato paste
  • 0.5 cup cream
  • 0.5 cup cream
  • 0.5 cup cream

Equipment

ovenblenderpot