Creamy Tomato Basil Soup
Ingredients:
- 1 variety of tomatoes
- 1 whole garlic
- 1 white onion
- 1 red bell pepper
- 4-5 basil leaves (with stems)
- 2 tbsp olive oil
- 1 tsp oregano
- 1 cup chicken stock
- 1 tsp smoked paprika
- 1 tsp chili flakes
- 1/4 cup Boursin cheese
-
1
tsp
Better Than Bullion Italian Herb Basern
Directions
1. Roast the vegetables
• Preheat the oven to 400°F (200°C).
• Arrange the tomatoes, Boursin Cheese in the middle, garlic bulb (cut side up), onion, basil stems and red bell pepper on a baking sheet.
• Drizzle with olive oil and season with smoke paprika, salt and pepper. Roast for 25–30 minutes, until tender and slightly charred. My oven took around an hour.
2. Blend the base
• Once roasted, squeeze the garlic cloves out of their skins and add them, along with the tomatoes, onion, red bell pepper, chicken stock, smoked paprika, chili flakes, oregano, and Better Than Bouillon Italian Herb, into a blender. Blend until smooth.
3. Simmer the soup
• Pour the blended mixture into a large pot over medium heat.
• Stir in the . Let it simmer for 10–15 minutes to combine the flavors.
4. Taste and adjust
• Taste the soup and adjust seasoning as needed (add salt, pepper, or more chili flakes for heat).
5. Serve
• Ladle the soup into bowls, garnish with fresh basil, and serve with crusty bread or grilled cheese on the side.
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