Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 tablespoons extra virgin olive oil or replace half with unsalted butter
• 2 tablespoons tomato paste
• 2 teaspoons minced garlic
• 28 ounces can whole peeled tomatoes
• 8 ounces roasted red bell pepper
• 1 teaspoon thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt more to taste
• 1/2 teaspoon onion powder
• 5 to 7 basil leaves
• 1/2 cup heavy cream
• 1/2 cup whole or 2% milk
• 2 teaspoons sugar optional
• dash of cayenne optional
• 1/3 cup freshly grated parmesan
• optional garnishes: olive oil drizzle, grated parmesan, croutons, cracked black pepper, basil leaves

Method

1. Cook the tomato paste in the olive oil — with butter replacing half of it if you like — in a Dutch oven over medium heat for 3 to 4 minutes until it caramelises and loses acidity, then add the garlic for another minute.
2. Add the whole peeled tomatoes, roasted red bell pepper, thyme, black pepper, salt, onion powder and basil leaves. When the soup bubbles, lower the heat, cover, and simmer 30 minutes.
3. Blend the soup with an immersion blender, or in a heat-safe blender, until it reaches the smoothness you prefer — blend it thoroughly for a very creamy texture.
4. Return the soup to low heat and stir in the heavy cream, milk, sugar if using, a dash of cayenne if using, and the Parmesan. Taste and adjust the salt and pepper.
5. Ladle the soup into bowls and top each one with the garnishes you choose from the list.

Prep: 10 min · Cook: 45 min · Total: 55 min

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).