By: Chef Laura Bonicelli
Â
Tomato Basil Soup is one of my favorite late-summer comfort food dishes. I reserve it for those days when there’s a hint of coolness in the mornings. Buy your tomatoes and basil at your favorite Farmers Market!
About Tomato Basil Soup
I don’t peel tomatoes often. It’s an extra step that I usually try to avoid. In this case, if you want a smooth tomato basil soup without tomato skins, the tomatoes need to be peeled. It’s simple. Drop the tomatoes in boiling water. Let the skins split; this takes about 30 seconds. Remove the tomatoes to a bowl of cold water and pull off the peels.Â
In researching other Tomato Basil Soup recipes, I found many seeding the tomatoes. I think that a good portion of the tomato’s flavor is in the gel surrounding the seeds. So, that all stays for this soup. They are a mess to chop up, so I have a procedure for that. First, put a cutting board on top of a bowl or container, partially covering the top. Second, chop a tomato. Third, slide the tomato, and the juices, into the container.
You’ll notice that there are only a few ingredients in this soup. The hero is the tomatoes. The stock is essential, providing a background for the flavorful tomatoes once cooked and pureed. The red onion and garlic sauteed in the olive oil give it a beautiful flavor base. If you don’t have red onion, you can use yellow onion, but it will change the soup’s flavor.
If you want more recipes Join The Club!!!
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Fresh Tomato Basil Soup
Equipment
- immersion blends
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped red onion
- 2 carrots peeled and chopped
- 2 cloves garlic minced
- 4 pounds ripe tomatoes peeled, stemmed, and chopped
- 1 1/2 teaspoons sugar
- 1 tablespoon double-concentrated tomato paste
- 1/3 cup chopped basil leaves
- 3 cups chicken stock -- preferably homemade
- 1 tablespoon Kosher salt
- 2 teaspoons freshly ground black pepper
- 3/4 cup heavy whipping cream
- =====
- pesto and croutons
Instructions
- Heat the oil in a large, heavy-bottomed pan over medium-low heat. Add the onions and carrots and saute' until soft and transparent, about 10 minutes. Do not brown. Stir in garlic and cook for 1 minute.
- Add the tomatoes, sugar, tomato paste, basil, chicken stock, salt, and pepper. Bring to a boil and lower heat. Simmer, uncovered, for 40 minutes.
- Add cream to the soup.
- Blend soup with an immersion blender until smooth. Serve with a dollop of pesto and croutons.
Print - members only. Please log in or JOIN HERE!
Notes
Nutrition
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Pizza Dough
Take me to the lesson... Pizza Dough This is an easy to handle, no-fail pizza dough. I usually parcook it on a stone before topping.This recipe will make 2 large pizzas, 6 to 8 mini pizzas, or 24 appetizer pizzas. 1 cup water1 tablespoon sugar1 package active dry...
Mason Jar Sauerkraut
Take me to the lesson... Mason Jar Sauerkraut 32 - ounce mason jar 2 pounds cabbage (cut into thin ribbons)12 juniper berries1 teaspoon caraway seeds1 teaspoon mustard seeds2 teaspoons Kosher or pickling salt=====2 cups filtered water (warm to aid the salt...
Gingery Cabbage and Zucchini Soup
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...
Recent Comments