Creamy Tomato Basil Soup January 14, 2012

Brian and I are both feeling a bit under the weather so I thought soup was in order. I sifted through dozens of tomato soup recipes and I finally just threw my hands up and winged it. It turned out perfect and I’ll definitely be making this again.
Creamy Tomato Basil Soup
Serves 4

What I used:

• 1 tbsp olive oil
• 1/4 cup chopped shallots
• 1 large garlic clove, chopped
• pinch allspice
• 1 tbsp tomato paste
• 2 28-oz cans crushed tomatoes (I used tuttorosso brand, but san marzano would have been ideal)
• 2 cups low-sodium organic chicken broth
• salt, black pepper
• 1/3 cup cream
• 1/4 cup thinly sliced basil
• shaved parmesan cheese for garnish

What I did:

1. Heat the olive oil in a large pot over medium heat. Add the shallot and garlic and saute for a few minutes, being careful not to burn the garlic.
2. Add a pinch of allspice and the tomato paste. Let the tomato paste caramelize on the bottom of the pot for a minute or two before adding the crushed tomatoes and chicken broth. Season with a good pinch of salt and pepper.
3. Bring to a boil, then reduce the heat back to a simmer and let bubble for 20 minutes.
4. Stir in the cream and basil and serve with some shaved parmesan.

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