Tomato Basil Soup With Jameson Irish Whiskey Recipe

Roasting the Tomatoes

Preheat your oven to 400°F (200°C). Cut the Roma tomatoes in half and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30 minutes until they are caramelized and tender.

Sautéing Aromatics

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Combining Ingredients

Once the tomatoes are roasted, add them to the pot with the sautéed onion and garlic. Pour in the vegetable broth and bring the mixture to a simmer.

Adding Basil and Whiskey

Stir in the fresh basil leaves and the shot of Jameson Irish Whiskey. Allow the soup to simmer for an additional 10 minutes to let the flavors meld together.

Blending the Soup

Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth.

Finishing Touches

Return the blended soup to the pot and stir in the heavy cream and red pepper flakes. Adjust seasoning with salt and black pepper to taste. Heat the soup gently over low heat until warmed through.

Serving

Ladle the soup into bowls and garnish with additional fresh basil leaves if desired. Serve hot and enjoy your flavorful Tomato Basil Soup with a hint of Jameson Irish Whiskey.