Creamy Tomato Basil Soup

Over the holidays, I went to Noodles & Company with a friend. Normally, I get the Penne Rosa (with parmesan crusted chicken) and a Caesar salad. But it was super cold outside, and I wanted something to help warm me up. So I decided to order their Tomato Basil Bisque. I instantly fell in love, and decided that I needed to recreate something similar at home.

This recipe tastes very similar to the soup I ate at the restaurant. However, the red pepper flakes add a bit of a kick. If you’re not a fan of spice, or if your kiddos are sensitive to spicy foods, I would recommend leaving out the red pepper flakes. I’ll probably leave it out next time so that my kids will enjoy the soup as much as my husband and I did.

Creamy Tomato Basil Soup

• 1 28 oz can crushed Italian plum tomatoes (most supermarkets carry Italian plum tomatoes these days)
• 3 C chicken stock
• 1 medium onion, chopped
• 2 medium carrots, peeled and diced
• 3 cloves garlic, chopped
• 3 Tbs fresh basil, chopped
• 1 bay leaf
• 3 Tbs sugar
• 1/2 tsp red chili flakes (optional)
• 1 C half and half
• Salt and pepper, to taste
• 2 Tbs unsalted butter

Heat butter over medium heat in a large stockpot or dutch oven. Add the onion and carrot and cook until softened, about 4-5 minutes. Add garlic and cook an additional 2 minutes, being careful not to burn the garlic. Add the crushed tomatoes, chicken stock, basil, bay leaf, red chili flakes, and sugar. Add salt and pepper to taste.

Bring to a boil, cover, turn the heat to low, and allow to simmer for 30 minutes. Remove from heat, remove the bay leaf, and process in a blender or food processor in batches until until pureed. Return to the stockpot and pour in the half and half. Heat through. Serve with your favorite bread, saltine crackers, or croutons.