Ahhh, summer. Glorious, tomato-packed summer.
I had about 15 fresh tomatoes sitting around and after debating what to do with them, got a raging case of tomato soup crave. Tomato basil, to be exact.
Is there a better combo? I think not.
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 5 stalks celery, chopped
- 3 carrots (or 1 cup baby), chopped
- 5-10 cloves garlic, depending on your taste
- 10-15 fresh tomatoes, cut into large cubes
- 1 large handful basil, chopped
- 2 teaspoons sea salt
- 2-3 teaspoons organic cane sugar
- Heat olive oil in a large pot or dutch oven (my preference) on medium heat. Add onion, celery, carrots plus a little shake of sea salt and cook until the vegetables begin to soften. Add garlic and cook an additional 5 minutes.
- Add tomatoes, water and basil, cover and bring to a simmer.
- Cook, covered, on a low simmer about 1 – 1.5 hours then remove from heat and let cool.
- Using an immersion or traditional blender, blend until the soup is a smooth consistency. You could stop at this point, or take it one step further and strain it. I usually do this step if time allows.
- Once you’ve strained out the seeds and skin (or not) put soup back on medium heat and add salt and sugar.
Thank you, summer and all of your gorgeous produce!