Homemade Tomato Basil Soup
- 1 tablespoon olive oil or 1/4 cup water
- 1 large white onion, sliced
- 4 – 5 cloves garlic, minced
- 2 1/2 lbs. tomatoes (roma, plum or tomatoes on the vine)
- 1/2 cup basil leaves (about 10 –12 large leaves) or 2 teaspoons dried
- 2 cups water
- salt + pepper, to taste
- cream, to serve
Prep: Start by prepping the onion and garlic. Cut the quarter the tomatoes or cut into 1 inch pieces if using larger tomatoes.
Saute: In a heavy bottom pan, heat oil or water over medium heat, saute the onion for 7 minutes, add the garlic and cook 1 minute more.
Add remaining ingredients: Add the tomatoes, basil, pinch of salt and pepper, and water.
Simmer: Bring the chunky soup to a boil, cover, reduce heat and simmer for 15 minutes.
Puree: Once soup is done, let rest for 10 minutes to cool. Using an immersion blender or cup blender, puree the soup until desired consistency. Season with more salt & pepper as needed. Stir in a couple tablespoons of cream if you like.
Serve: Serve with a drizzle of cream, basil and fresh cracked pepper. For a little heat, add a pinch of red pepper flakes.
Store: Leftovers can be stored in the refrigerator for up to 6 days in a covered container. To store longer, freeze for up to 2 – 3 months.