I love soup and I love to make soup. Tomato Basil Soup is one of my summer time favorites, especially when I can use fresh tomatoes from the garden!
tomatoes, any kind. I used about 10 beef steak
1 medium onion, finely chopped
1 medium baking potato, finely chopped
1.25 cup broth
12 or so basil leaves. I prefer sweet basil
1 clove of garlic
heavy cream or sour cream (optional)
splash of extra virgin olive oil
salt & pepper to taste
Start out by pouring a splash of olive oil into a big soup pot.
Chop up the potato and onion and throw them in the pot once the oil is hot. The potato is the unsung hero in this soup – don’t leave it out; it’s essential for the right texture/thickness.
Cook the onion and potato for 10-15 minutes but don’t let it brown.
Meanwhile cut up the tomatoes. Cut the tops off and then cut the rest into quarters.
My favorite thing about this recipe – no need to remove the skin or seeds!
Dump the tomatoes in with the onion and potato in the pot.
Add 1 clove of chopped garlic.
Pour the broth over top. (I use chicken boullion cubes & water.)
Cover and let simmer for about 25 minutes.
At this point, let the soup cool a little and then carefully blend it in small batches. Or … if you have the greatest kitchen invention ever (no, not a Kitchenaid Mixer …) a Braun multi-purpose blender … use the handheld blender to blend the soup up right in the pot. Wear an oven mitt and you don’t even need to let it cool!
Pick and wash 12 or so fresh basil leaves. I started with 6 and realized that wasn’t enough for my taste.
Chop them up and set aside a few pinches for garnish. Mix the rest into the soup.
Depending on the flavor strength of your broth and the sweetness of your tomatoes, add salt and pepper to your liking.
Serve with a dallop of cream (or a drizzle of half & half if it’s all you have …) and a bit of chopped basil. A piece of toast is nice compliment.
If you make this, let me know how it goes!