Soup season is my favorite season!! So I'm always looking for new yummy recipes. This is definitely a winner. This was super fast and really easy. It wasn't too spicy and I actually would have upped the heat. So it shouldn't be too spicy for little ones.
2 lbs Fresh tomatoes, quartered (whatever is in season and on sale, I used Roma- I know nothing about tomatoes so I consulted the tomato queen herself and she said whatever is the cheapest...ha)
2 large cloves of garlic or 4 small cloves, minced
1/4 tsp Red pepper flakes (less if you want to tone down the heat- you could also use something else to spice it up, I actually always add Macayos hot sauce to my tomato soup or you could use siracha!)
2 TBS olive oil
1/2 tsp Salt
Black pepper to taste
3/4 cup shredded Parmesan cheese (totally optional, I didn't think the soup needed it)
2 Cups chicken stock
1/2 Cup half and half (could use Greek yogurt or almond milk)
15 Basil leaves, finely chopped
Heat oil in a large pot and add garlic and red pepper flakes. Sauté for about 2 minutes on medium low heat. Add tomatoes and increase heat to medium. Season with salt and pepper. Cook for 20-25 minutes stirring occasionally until tomatoes have cooked down.
Purée with emulsion blender or ladle into a blender. Return to heat if removed and stir in cheese until melted. Add chicken stock and bring to a boil. Once soup is boiling, add half and half and reduce to a simmer, simmer for 10 minutes (I covered it to avoid my stove looking like a crime scene)
Stir in chopped basil right before serving and enjoy!
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