Author Notes
The handful of fresh basil leaves gives this creamy tomato and sweet red pepper soup a fresh, earthy taste, but it's still warm enough for fall. (Notes: I used homemade vegetable stock for this recipe. You may need to reheat the soup after blending due to the cold heavy cream being added in.) —Jenna S
Ingredients
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3
vine ripe tomatoes, chopped
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1
large sweet red pepper, chopped (not in oil)
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1/8 cup
yellow onion, chopped
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3
cloves garlic, chopped
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1/4 cup
leeks, chopped
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5-6
fresh basil leaves
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1/4 cup
heavy cream
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pepper, salt
Directions
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Saute the onions and garlic for 2-3 minutes in olive oil.
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Add tomatoes, red pepper, leeks, and vegetable stock. Cook on low to medium for about half an hour to 40 minutes, with the lid on. Stir occasionally to prevent sticking.
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Add the fresh basil and heavy cream, and seasoning to taste.
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Use an immersion blender or food processor to blend until smooth.
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Garnish with a couple of leaves of basil.
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