Tomato Basil Soup, a versatile year round recipe
More on Soup
A bowl of tomato soup is rainy day comfort food. Prepackaged tomato soup is simple, satiating but not stellar. This easy recipe is can be made in a flash and frozen for future meals. It also has year round appeal because it is as delicious served chilled as it is warm.
This one is a life saver during prime tomato season when you have an overflow from your garden. Just blend and freeze. During the winter months try vine ripened tomatoes. Locally you will find them and fresh basil at Fresh Acres and Whole Foods. Both stores source local vegetables whenever they are available.
- 4 pounds tomatoes, chopped
- 1/3 cup fresh basil leaves
- 1 clove garlic
- 1 tsp Herbs de Provence
- 3 tbsp cider vinegar
- 2 tsp sea salt
- 3 cups chicken broth
- 1/4 cup olive oil
In a blender or food processor, combine tomatoes, basil, Herbs de Provence, vinegar, garlic and salt. Puree until chunky-smooth. Add broth and olive oil and pulse just enough to stir the liquids in.
In winter, simmer on the stove top or transfer to a serving dish, cover and microwave on high for 8 minutes or until it has heated to your liking. In summer chill in refrigerator until cold.
For More Recipes www.recipes-simpleandsatisfying.com - and www.terra-americana.com/recipes
Terra Americana | Create Your Badge
Comments
Hi Julie,
I love the blend and freeze tip. I am going to do that with my excess tomatoes this year. I always say I am going to can them but I never really get it done. This sounds so much easier! Love the recipe, going to give this a try very soon.
Tweeting
Cheers!
Beth
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!