During the off season, I use the best quality canned tomatoes available to make my grandson’s favorite Homemade Tomato-Basil Soup. That all changes mid-summer, when the vines in my little veggie garden start kicking out mouthwatering, vine-ripened fruits. This week, I fulfilled my grandson’s menu request – and watched it vanish before my eyes. Start to finish, it takes about 20 minutes to make this flavorful soup.
Ingredients (approximate measurements)
- 1 tablespoon each, olive oil and butter
- 1/2 cup chopped onion
- 2 cloves chopped garlic
- 10-12 fresh, ripe garden tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 handful fresh basil, torn or chopped
- (Optional) small amount of milk or cream
In deep pan, slowly heat onion in olive oil and butter until translucent. Add garlic and cook an additional minute or two. Add salt and pepper.
In separate pan, lower tomatoes into boiling water and heat for 1 minute. Remove from pan with slotted spoon and place in a bowl to cool. Remove cores and skin, discard. Use your hands to smash tomato pulp. Add to onion-garlic mixture and bring to a boil. Reduce heat and cook 5 minutes. Add basil leaves.
Use an immersion blender (or standard blender) to mix ingredients to desired consistency. If needed, thin mixture with a small amount of water or tomato juice. Adjust seasonings to suit your family’s tastes. Serve with a sprinkling of grated cheese and/or chopped basil leaves.
My grandson likes a little milk added to his serving bowl to reduce the acidity of the tomatoes. He mixes it into the soup with the bit of cheese I sprinkle on top.
Yield, 3-4 servings.
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