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

Fresh Tomato Basil Soup

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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!