You only need 5 ingredients to make this simple tomato basil soup. Enjoy the fresh taste now and freeze some for winter months.
My 70-year-old friends have a plot in a community garden here in Austin. The ground is fertile and the city provides mulch, leaves and water for the gardeners.
There’s also a community chicken coop so I suspect the gardeners have access to chicken waste as well. The result is incredibly fertile soil and lots of sunshine.
They always plant loads of tomatoes, egg plant, squash, cucumbers, and flowers. This summer, James was out of town quite a bit so Luda needed some help in the garden.
I helped out a few times in June and was rewarded with loads of tomatoes, basil, cucumbers and egg plant. The question is what to do with 8 pounds (or more) of tomatoes.
This simple basil soup recipe was born out of a desire to just use what I had on hand – tomatoes, basil, onion, salt, and cream.
There are more complex recipes that might even be more tasty. Facebook friends posted about adding roasted peppers or garlic. I’m sure they would make the soup more robust but I wanted something fast and easy.
You can make this without cream for a vegan option. I would also let the soup sit in the refrigerator for a day to let the flavors fully develop before freezing. The flavor is best a day after you make it.
- 5.5 pounds (2.5 kilos) fresh tomatoes
- 10 or more large basil leaves
- 1 medium onion diced
- 1-2 teaspoons coarse sea salt
- 1/2 cup cream
Slice or chop large tomatoes into chunks. Small tomatoes can be cooked whole.
Place tomatoes, onion and basil in a large pot. Cook over medium high heat until tomatoes soften (about 10 minutes).
Smash tomatoes with a spoon or potato masher. Add salt to taste and continue cooking at a low boil for 20 minutes.
Use a blender or food processor to puree the soup. Mix in cream and serve.
This soup is better the second day so you can also chill and reheat for better flavor.