This Tomato Basil Soup is creamy, reasonably healthy and requires no roasting. It only takes 30 minutes to make so this can be made on a weeknight...and don't forget the easy parmesan crisps!
1-28 oz.canwhole peeled tomatoes
½cupchicken or vegetable broth
15large fresh basil leaves, sliced thin (about ½ cup loosely packed)
⅓cupheavy whipping cream
extra basil and parmesan for serving
For the parmesan crisps:
In a large saucepan with olive oil, saute onions, salt and pepper over medium heat until tender and translucent, about 5-7 minutes. Add garlic and saute for another minute.
Add tomatoes, including juices, along with chicken or vegetable stock and basil. Crush tomatoes slightly with a wooden spoon or fork. Let simmer until the liquid reduces by about a quarter (about 20 minutes or longer if you can). Take off the heat and let cool for just a bit (long enough to stick in blender or food processor).
While soup is simmering, preheat oven to 375 degrees F and place 2 Tablespoons of Parmesan cheese piles on a piece of parchment-lined baking sheet. Spread out each of the cheese piles to make 10 3" rough circles. Add fresh black pepper on top of each pile and bake for 5-6 minutes or until browned and crispy. Let cool for 3 minutes or so before eating.
Place slightly cooled soup into a food processor or blender (you may have to do this in two batches depending on the size of your equipment). Blend until fairly smooth (2-3 minutes), then pulse in heavy whipping cream until combined. Serve with extra basil and parmesan crisps.
Store in an airtight container in the fridge once it's cooled. Tomato basil soup will keep fresh for 3-4 days.