Spicy Tomato Basil Soup Recipe by Tonight We Cook
Cooking Instructions 2 hours 1 In a large pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add 2-3 teaspoons of the chili infused oil and saute for about 2-3 minutes. 2 Add tomatoes, followed by chicken stock. Once it reaches a simmer add the cheese rind and bay leaf. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Remove the bay leaf and cheese rind (if it hasn't melted). 3 Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. 4 Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in 1 cup of the basil just before serving. 5 Serve with a garnish of basil and a drizzle of chili infused oil. 1 In a large pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add 2-3 teaspoons of the chili infused oil and saute for about 2-3 minutes. 1 In a large pot, melt butter over medium heat until foaming, then add carrots and onions. Cook, stirring occasionally, until butter starts to brown on the bottom, about 15 minutes. Add 2-3 teaspoons of the chili infused oil and saute for about 2-3 minutes. 2 Add tomatoes, followed by chicken stock. Once it reaches a simmer add the cheese rind and bay leaf. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Remove the bay leaf and cheese rind (if it hasn't melted). 2 Add tomatoes, followed by chicken stock. Once it reaches a simmer add the cheese rind and bay leaf. Continue cooking, stirring occasionally, until quite thick, about 1 1/2 hours; adjust heat as needed to maintain a gentle simmer. Remove the bay leaf and cheese rind (if it hasn't melted). 3 Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. 3 Purée soup with an immersion blender until smooth, or cool until no longer steaming before puréeing in a countertop blender. 4 Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in 1 cup of the basil just before serving. 4 Stir in cream, then season with salt, pepper, and cayenne to taste. Rewarm to serve. Stir in 1 cup of the basil just before serving. 5 Serve with a garnish of basil and a drizzle of chili infused oil. 5 Serve with a garnish of basil and a drizzle of chili infused oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Bean and Bacon Soup Easy Garlic Beef Chinese Noodle Scain's French Onion Soup Pumpkin soup Creamy Honey Mustard Dressing Bean and Bacon Soup Easy Garlic Beef Chinese Noodle Scain's French Onion Soup Pumpkin soup Creamy Honey Mustard Dressing Dal pakwan Chat style Chandrakantalu(Moong Dal Fried Burfi) Spaghetti surprise Fried Quinoa with tuna Lauki(Bottle gourd) ke kofte👌😍😘 Gulabosa Banana milkshake Ugali served with cabbage and beef wet fry Spicy lentil dahl Kitchari Dal pakwan Chat style Chandrakantalu(Moong Dal Fried Burfi) Spaghetti surprise Fried Quinoa with tuna Lauki(Bottle gourd) ke kofte👌😍😘 Gulabosa Banana milkshake Ugali served with cabbage and beef wet fry Spicy lentil dahl Kitchari