Tomato Basil Soup
prep 10 min.
ready 35 min.
serves 2
I discovered this simple tomato basil soup recipe at Yummly and thought I would give it a try. Yummly is a fun web site with millions of recipes. Almost all of the simple artistic cooking recipes are posted there. This is my modified version of one of their posts. This was very easy to make and made a great light dinner for two. It tasted fantastic with a grilled Swiss cheese sandwich and a small salad.
My wife and I just returned from being down south in warm weather and were able to eat fresh local produce once again. Oh, what a difference fresh vegetables and fruit can make for a recipe and your diet. In this recipe I used hothouse vine-ripened tomatoes which I found locally. They are a second best option. I also used fresh basil from a potted plant we have in our kitchen. I am just weeks away from planting my herb garden which I will show in future posts. I love to cook with fresh herbs. especially from my garden.
Ingredients
• 1 tsp. olive oil
• 1 medium sweet onion, chopped
• 1 large clove of garlic, minced very fine
• 3 cups (approx 4-5 chopped fresh tomatoes)
• 2 cups chicken stock
• 1/2 cup of basil leaves
• 1/2 tsp. sea salt
• 1/2 tsp. ground black pepper
Directions
1. Heat a pan over medium heat and add the oil.
2. Add the onions and garlic and cook for a couple of minutes to almost a golden color.
3. Add the chopped tomatoes. Continue to cook over medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
4. Remove from the heat and add basil, salt, and pepper. Then blend on high in a blender or with a stick immersion blender until smooth.
5. Ladle into bowls and serve immediately. I drizzled some extra virgin olive oil over the top and ground some black pepper and sea salt to taste.
Tomato basil soup
Ingredients
- 1 tsp olive oil to sauté extra virgin
- 1 medium sweet onion chopped
- 1 clove garlic minced very fine
- 4 cups fresh tomatoes chopped
- 1/2 cup fresh basil leaves
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper ground
Instructions
-
Heat a pan over medium heat and add the oil.
-
Add the onions and garlic and cook for a couple of minutes to almost a golden color.
-
Add the chopped tomatoes and basil. Continue to cook over medium heat, stirring every few minutes until the tomatoes have broken down and are soft.
-
Ladle into bowls and serve immediately. I drizzled some extra virgin olive oil over the top and ground some black pepper and sea salt to taste.
-
Remove from the heat and add basil and salt and pepper then blend on high in a blender or with a stick immersion blender until smooth.
Recipe Notes
For additional taste, I drizzled some extra virgin olive oil and a little cream over the top and additional ground black pepper.
