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Creamy Tomato Basil Soup with Parmesan
Creamy Tomato Basil Soup With Parmesan
Ingredients
Makes 4 Servings
- 1 28-ounce can crushed tomatoes
- 2 tablespoons roasted garlic paste (chapter 1: soups)
- 15 to 20 large basil leaves, roughly torn
- 1½ cups milk
- ½ teaspoon salt (or more, to taste)
- freshly ground black pepper
Method
- Combine the tomatoes, garlic paste, basil, and milk in a soup pot or a dutch oven, and place it over medium-high heat
- Bring to a boil, and then immediately turn the heat to low and let the soup simmer for 10 minutes
- Turn off the heat and let the soup cool for a few minutes
- Use a blender or immersion blender (see soups) to puree the soup until it is smooth
- Heat the soup gently over medium heat, stirring occasionally, until it is hot but not boiling
- Season with the salt and black pepper to taste
- Serve with parmesan fricos on the side
