Spicy Chunky Tomato Basil Soup
The soup-er cold weather inspired me to make some comfort food with a little twist to remind me of home! Growing up my mom used to put Sambar Masala into tomato soup to add a little kick, since I didn’t have any, I used Garam Masala instead! The fusion between the Italian basil and the Indian masala creates a unique flavor of tomato soup. Top with basil, cheese, crackers, or even granola…
I topped the tomato basil soup with Bumble and Butter’s sharp cheddar granola! The cracked black pepper and cheddar cheese flavors complement the tomato soup perfectly. Even though the granola was slightly sweet, it definitely fit. I’ve never had savory granola before, but was bee-yond delicious with this soup! 🍅🌿🧀👩🏻🍳
Spicy Tomato Basil Soup
Servings 4
Ingredients
- 2 lbs plum tomatoes sliced in half
- 1 tbsp olive oil
- 1 onion diced
- 5-6 garlic cloves minced
- 1 jalapeno minced
- 2 cups basil tightly packed
- 1/4 cup sun dried tomatoes
- 2 cups veg stock or water
- 1 can 14 oz crushed plum tomatoes
- 1/2 tsp chili powder
- 1 tsp garam masala
- salt and pepper to taste
Instructions
- Roast the plum tomatoes with olive oil, salt and pepper at 400 F for about 30-40 minutes.
- Sauté the onion and garlic in olive oil on low-medium heat until golden brown.
- Add chili powder, Garam Masala, and salt to taste. Bring to a boil.
- Mix in roasted tomatoes with its liquid, jalapeño, basil, sun-dried tomatoes, veg stock, and crushed plum tomatoes.
- Lower the heat and let the soup simmer for at least 15 minutes (or longer if time permits).
- Remove about 1-2 cups of the soup and purée the remaining mixture with an immersion blender. Add the non-blended soup back in and mix
- Enjoy!