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Spicy Tomato Basil Soup
Macros per serving:
• 164 Calories
• 12g of Fat
• 3g of Protein
• 9g of Carbs
Servings Prep Time
6servings 10minutes
Cook Time
80minutes
Servings Prep Time
6servings 10minutes
Cook Time
80minutes
Ingredients
Spices (alter to taste)
Instructions
  1. Divide your 3 pounds of tomatoes (we had roughly 14 plum tomatoes in total) into thirds. One third will be saved as fresh tomatoes, two thirds (or 8-9 tomatoes) we will roast!
  2. Wash and thoroughly dry 8 plum tomatoes. Cut them in half lengthwise and lay them on a greased cookie sheet, cut side up. Sprinkle the tomatoes with olive oil and salt and put them in the oven at 400°F for about 40 minutes. The tomatoes will become slightly darker and wrinkly, as the water begins to leave them.
  3. While most of your tomatoes are roasting, cut up your sweet onion, and squeeze the garlic through a garlic press. Add a tablespoon of olive oil to a large soup pot and cook your onion and garlic until fragrant and translucent.
  4. Cut your fresh tomatoes into smaller pieces (about thirds) and throw them into the onion and garlic. Then pour your chicken or vegetable broth into the pot and allow that to come to a boil.
  5. At this point, you can add your fresh basil leaves, chopped up roughly. We’re going to blend the entire soup anyway so don’t worry about some pieces being too chunky. In this step, also add some butter to the mix (will help make the soup creamier after it blends) and the tomato paste (for added thickness).
  6. Decide which spices you’d like to use. If you don’t like spicy foods, stick to salt, pepper and thyme. We like things hot! To our soup we also added crushed red pepper, cayenne pepper, sriracha salt, paprika and a salt/red pepper mixture. Boil this spicy mixture on a medium flame while the rest of your tomatoes are roasting.
  7. Once the tomatoes in the oven are roasted, take them out and add them (and any of their liquid that leaked) into the spicy mixture. Lower the flame to low and let simmer for as long as you like, We left it simmering for about 40 minutes.
  8. After your soup has simmered a while, it’ll look significantly less chunky. But we’re not done here! Ladle a good amount of your spicy tomato basil soup into a blender or Nutribullet.
  9. Give your soup a good blend for a few seconds. The contents should be cooked well enough to break apart very easily in the blender. The longer you blend however, the creamier the soup will become. Don’t blend too long though, the hot steam may cause a lot of pressure to build up. For this reason, the next step is very important:
  10. If using the Nutribullet, open the blending cap very slowly to allow the steam to slowly be released. If you open it too fast, the scalding hot soup will shoot out and could burn you.
  11. Pour out that spicy tomato basil soup and you’re done! Top it off with some shredded cheese, green onion, crispy tortilla strips, sour cream or anything else you’d like.