Select a "Category" tab below, or use the "Index" in the right column to search by ingredient.

Friday, September 27, 2013

Tomato Basil Soup

Tomatoes are plentiful right now and the Farmers Market was selling them this morning, for about $2 USD for 3 kilos, or 6.6 pounds.  I set aside a few to dehydrate later for "sun-dried tomatoes" and I made some cream of tomato soup with the rest.

1 tablespoon of olive oil
½ cup onion
2 cloves of minced garlic
6 cups fresh tomatoes, cored, peeled, and chopped (8-10) or 6 cups canned whole tomatoes, crushed. (The easy way to peel fresh tomatoes is to drop them in boiling water for 20-30 seconds.)
4 cups tomato juice
1 cup chicken or vegetable stock
12 -14 fresh basil leaves, washed and chopped
2 cups of milk, or heavy cream (I use half & half)
1/4 cup unsalted butter
1 tablespoon honey
salt and fresh cracked black pepper to taste
1 tablespoon lemon juice (optional)

Saute onion and garlic in the olive oil in the same saucepan you will use for the soup.

Add the tomatoes, tomato juice and stock to the saucepan.  Bring it to a boil on medium heat and then turn to low and simmer for 30 minutes.

Add the fresh basil and use a hand held immersion blender and puree, along with the basil leaves, in the saucepan.  If you don't have an immersion blender, use a regular blender, but use small batches, because hot liquids expand in a blender.

If you used a regular blender, return the puree to the saucepan and add milk, cream, honey, lemon juice and butter, while stirring, over low heat.  If you used heavy cream, do not let it boil or it will want to curdle.

Garnish with basil leaves and serve with your favorite bread or a grilled cheese sandwich.

1 comment:

  1. Great recipe. BTW, heavy cream will not curdle when boiled due to its high fat content.


Please leave your feedback and comments on recipes.

Popular Posts

Copyright ©