Fire Roasted Tomato Soup w/Sundried Tomatoes & Grilled Cheese Croutons
Delicious, hearty, cream tomato soup! A dash of basil, a glug of heavy cream, a pinch of crushed red pepper, a smidge of sundried tomatoes. Blend it all together, put grilled cheese croutons on top and you've got dinner worthy, guest worthy soup.
Ingredients
- 3 tablespoons butter ghee or grape seed oil
- 1 cup organic celery chopped
- 1 cup organic carrots peeled and chopped
- 1 cup onions chopped
- 3 garlic cloves minced
- 1 1/2 teaspoons dried basil or 2 teaspoons pesto or 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons paprika regular or smoked
- 1/2 teaspoon crushed red pepper
- 1 bay leaf
- 3 cups organic chicken or vegetable broth
- 1 large can 28 ounce diced organic tomatoes
- 1/4 cup sun dried tomatoes drained and chopped
- 1 tablespoon worcestershire sauce
- 1/2 cup organic heavy cream
- Salt and pepper to taste
Instructions
- In a large saucepan over medium heat, add butter or oil. When hot, add the celery, carrots, onions and garlic, basil, paprika, crushed red pepper and the bay leaf. Cook until vegetables are tender but not brown, about 10 minutes.
- Now add the chicken or vegetable broth, the tomatoes, sun dried tomatoes and worcestershire sauce.
- Bring to a boil, reduce heat and simmer for 30 minutes. When done, fish out the bay leaf.
- Using a handheld immersion blender, puree the soup but leave it somewhat chunky. You can also do this in a food processor or blender in 2 batches.
- Add the cream, reheat and serve.