Fresh Tomato Basil Soup

I don’t know about you but I was never a tomato soup fan. Maybe it’s the fact that I was totally turned off by that crappy tomato soup that comes out of a can. If you can even call that soup.

Grilled cheese and tomato soup. They go together like a peanut butter and jelly, right? Well that wasn’t that case for me until I made it from scratch.

And when I say scratch I mean scratch. Home grown tomatoes. They’re still growing here in Pennsylvania. I won’t have many more but I sure am glad they lasted this long.

I had to wait months for fresh tomatoes so you see why I’m so elated about this. I really haven’t even made everything I’ve wanted to yet. And now pumpkin, squash and apple season are upon us. Oh well. I do the best I can with the time that I have.

A year ago or so I decided to try tomato soup at a restaurant and feel in love. I had to come home and try to duplicate it. My first variation used canned tomatoes.

This version I used fresh for a couple reasons. Fresh is best. Fresh is abundant. Fresh makes me happy.

There are my top 3 reasons for making tomato soup with fresh tomatoes. I knew you always wanted to know. *smile*

Just say it. Shut up Mel and get on with the recipe.

OK. Here it is. Hope you’ll try it!

Blessings and love,

Melanie

Print Recipe

Fresh Tomato Basil Soup

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 red onion finely chopped
• 1 garlic clove minced
• 4 lbs fresh Roma tomatoes
• 3 cups chicken broth
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp fresh oregano or 3/4 tsp dried
• 3/4 cup half and half
• 3 Tbsp fresh basil leaves chopped or 1 tsp dried basil
• Fresh Parmesan cheese
• Croutons

Instructions

• In a large stock pot, heat olive oil over medium heat. Add red onion, cook stirring occasionally until tender, about 10 minutes. Add garlic, cook for 1 minute longer.
• Blanch and peel tomatoes. Chop tomatoes and add to onion mixture.
• Add chicken broth, salt and pepper.
• Bring the soup to a boil, lower the heat, and simmer, uncovered, for 30 to 40 minutes, until the tomatoes are very tender.
• Use an immersion blender to puree the soup in the pot, or transfer soup to a food processor or blender to blend.
• You may also take the extra step to run through a food mill to get rid of seeds. I did this extra step because it's worth it to me for the smoothness.
• Transfer back the pot. Add oregano, basil and half and half. Heat until warmed through. Serve with toppings of fresh Parmesan and croutons. Enjoy!

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