Fresh tomato basil soup uses vegetables and herbs straight from the garden along with other simple ingredients for the best summer soup you could imagine.
Fresh Tomato Basil Soup
By Sue Lau | Palatable Pastime
Fresh Tomato Basil Soup is my recipe of the day. I wanted to share with you one of my favorite ways to use garden veggies. And now that my tomatoes and basil are coming in strong, this is perfect to make ahead to have ready to go with soups for lunches.
I know every year I like growing tomatoes of one type or another and this year is no exception. Yet when the bounty of all that planting starts coming in, I will be looking for lots of recipes to use that up, as well as the wild pile of basil I will have.
This fresh tomato soup is one of the answers. And while yummy served fresh, it also freezes great, so you can have you freezer stash of lunch ready soups throughout the fall and early winter.
Then when the weather turns you will have a ready to thaw and serve supply to go with your grilled cheese sandwiches- the perfect tomato soup side.
With cold and flu season coming, it might be a great idea to have these things ready to go for the days when you just won’t feel like cooking very much. I know I will be glad to have this put back, especially when I won’t be eager to just grab carry-out in lieu of cooking.
Fresh Tomato Basil Soup
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Fresh Tomato Basil Soup
Fresh Tomato Basil Soup
Ingredients
- 3 pounds garden ripe tomatoes
- 2 tablespoons olive oil
- 1 medium onion chopped
- 6 cloves garlic minced
- 1/2 cup dry red wine such as cabernet sauvignon
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon balsamic vinegar
- 1/4 cup basil pesto
- Garnish shredded Parmesan and sliced fresh basil
Instructions
- Cut cores from tomatoes and blanch on boiling water about one minute or until skins start to wrinkle; remove and put in cold water to cool.
- Pull off skins, cut in half crosswise and gently squeeze out seeds over a sieve placed over a bowl (to catch juice); discard seeds.
- Chop tomatoes and add to juice,
- Saute onion and garlic in oil until soft, then add wine (off the heat) and then return to heat and simmer one minute.
- Add tomatoes, water, salt, pepper and vinegar.
- Cover, reduce heat and simmer thirty minutes.
- Puree with a stick blender.
- Stir in basil pesto, adjust salt and pepper and heat to a good serving temperature.
- Serve garnished with Parmesan and shredded fresh basil.
Notes
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