Tomato Basil Soup is a weekly feature on our summer menu. Creamy, savory, and brimming with the rich flavor of freshly ripened tomatoes, we just can’t get enough! This year, practically every farmer in the area had a bumper crop of tomatoes, so these glorious summer fruits could be had for as little as 50% of their normal price. I’m tempted to buy a bushel or two to put up for the winter, just so that I can keep having tomato basil soup all year long.
Tomato Basil Soup Recipe
Tomato Basil Soup: The Players
- 2 tbsp butter or ghee (where to buy butter or ghee from grass-fed cows)
- 1 onion, diced
- 8 cups chopped fresh tomatoes (or 2 pint-sized cans of diced tomatoes, drained)
- 1 quart chicken broth (where to buy chicken broth)
- salt, to taste (where to buy real sea salt)
- 2 tbsp. balsamic vinegar
- 1/2 tsp. honey (where to buy organic, raw honey)
- 1/4 cup fresh chopped basil (about 15-20 leaves)
- 2 cups heavy cream (where to buy milk or cream from grass-fed cows)
- sour cream (optional)
Tomato Basil Soup: The How-To
1) Melt butter in a 2-3 quart saucepan over medium heat. Add onions and cook until onions turn translucent. Add tomatoes and broth, cover, raise heat, and bring to a boil.
2) When boiling, reduce heat to medium, uncover, and add salt, balsamic vinegar, and honey. Stir. Lightly boil for 15-20 minutes.
3) Just before serving, remove from heat and add basil and cream. Blend soup with an immersion blender (or by transferring to a regular blender).
4) Serve with a dollop of sour cream and ENJOY! This tomato basil soup POPS.
(photo by chrispotako)