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Tomato and basil are perfect partners in everything, from pasta sauces to this superb soup. This soup is best in the summer when tomatoes are at their peak. During winter months, use plum tomatoes or costly ripe, imported tomatoes.
Fresh Tomato Basil Soup
Yield: 4 to 6 servings
Level: Easy
Tools: Food processor, blender, or hand blender
Preparation time: 15 minutes
Cooking time: 40 minutes
Freezes well
2 tablespoons olive oil
1 medium onion, chopped
1 plump clove garlic, minced
3-1/2 pounds ripe, fresh tomatoes, peeled, seeded, and coarsely chopped with juices
1/2 bay leaf
1 cup vegetable or chicken broth
Salt to taste, about 1/2 to 1 teaspoon
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh basil or prepared pesto
1. In a large pot over medium heat, heat the olive oil. Add the onion and sauté, stirring occasionally, until the onion is tender and golden, about 10 minutes. Add the garlic and cook, stirring, for 1 minute.
2. Add the tomatoes and bay leaf, cover, and simmer until the tomatoes are very soft, about 30 minutes.
3. Remove the bay leaf. Puree in batches in a food processor until smooth. Alternatively, if you have a hand blender, leave the soup in the pot and blend.
4. Return the soup to the pot. Add the broth, and reheat until hot. Season with salt and pepper. Stir in the basil or pesto before serving.
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