5 cups red ripe tomatoes, chopped (peeling and seeding optional)
1 medium onion, chopped
3 cloves of garlic, minced
12-15 fresh basil leaves
Pinch of sugar
Splash of aged balsamic vinegar
3/4 tsp salt
Few grinds of black pepper
Olive oil
Blender, preferably immersion
Instructions
Saute onions and garlic in 2 tbsp olive oil in a heavy pan,
stirring often, until translucent. Add tomatoes and simmer for
20 minutes. Add salt, pepper and puree with immersion
blender (or cautiously in regular blender) until it is smooth and
velvety. Then add basil leaves and blend a bit more to chop up
leaves.
Return to heat. Simmer on low for 5 minutes then add vinegar
and a generous pinch of sugar to balance flavors (I used my
cherry balsamic vinegar).
Right before serving remove from heat and stir in 1/2 cup of
half and half for a creamier soup. It may curdle if you leave it
on the heat. Adjust seasonings to taste.
Serving
Suggestions
Crusty italian bread or focaccia makes this a meal
Originally Submitted
10/10/2020
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