Prep 20 mins
Cook 30 mins
If you have ever had Carabba's new fire roasted tomato soup, this recipe is exactly what you are looking for. This soup is not only delicious but simple to make.
- 3 (1190.67 g) canof hunt's fire-roasted tomatoes
- 5 garlic cloves (chopped)
- 1 yellow onion (diced)
- 473.18 ml chicken stock
- 236.59 ml heavy whipping cream
- 7.39 ml sugar (optional)
- 56.69 g olive oil
- 15-20 fresh basil leaves (rolled and cut into a chiffonade)
- salt and pepper
- In a heavy pot on medium high heat, pour in the olive oil and throw in the onion until translucent.
- Add the chopped garlic and heat with the onion for about four minutes.
- Next, add the cans of fire roasted tomatoes including the juice to the pan and cover for about 15 minute **Make sure you stir your mixture every few minutes**.
- With the lid off the pan, add the chicken broth and heavy whipping cream and bring the pot to a simmer. The mixture should start to thicken as it reduces. This should take about 10 minute You want the soup to be somewhat thicken but not soupy. If your soup is a bit thin, let it simmer a bit longer while occasionally stirring.
- When it comes to the right consistency, add the fresh basil (reserve some for a garnish) and season to taste with the salt and pepper. Lower your heat to medium and cook for 5 minutes more.
- Now it's time to get out your blender.
- With a ladel, place the soup mixture in the blender and puree until smooth. You can do this in batches as well. Please use caution when handling the mixture and blender as it could burn your hand as you press down on the lid. I suggest using a small kitchen towel to prevent this.
- After the soup is smooth, pour the soup back into the original pan and check for consistency.
- Serve with a small sprinkle of the reserved bail as a garnish.
- Excellent with crusted bread or toasted crostinis.
Excellent recipe, though not quite Carrabba's (most notable difference: it was missing the heat.) I cut back the heavy cream by half, skipped the sugar, and most importantly... added a healthy dose of crushed red pepper. With those modifications, my friends thought it was remarkably close to Carrabba's version. The soup is very easy to make, and I'd recommend this recipe to anyone.
While not exactly like Carrabba's, this is REALLY good. I did make a few modifications - I used only 2 cans of tomatoes, 1 cup of chicken stock and 1/2 cup of cream - no sugar and a fresh, finely diced clove of raw garlic stirred in the soup at the last minute before serving, for another layer of flavor. I will definitely be making this again!
I loved the Carrabba's soup so much that I started looking for a copycat recipe while still st the restaurant. I've made this recipe about 4 times now, and it's so good that I don't even remember what the Carrabba's version tastes like. I don't use the sugar, but I follow the rest of the recipe exactly. This is absolutely delicious and make a great meal with a piece of garlic bread.