It’s almost tomato season! We have baby green tomatoes all over our plants, and I can’t wait until they turn juicy red. In the meantime, try your hand at this tomato soup. It makes a big batch, so it’ll be perfect for hot summer days when you can’t stand the thought of cooking another meal. Just warm it up and serve!
Based on Bon Appetit
- 1/2 stick of butter
- 1 onion, diced
- 2 cloves of garlic, chopped
- fresh basil–about half a cup of packed leaves
- 2-28 oz cans of tomatoes–whole, diced, or crushed
- 1/4 cup tomato paste
- 4 cups broth
- 4 cups water
- 1 tsp. honey
- 1/4 cup heavy whipping cream
- ground black pepper
1. Melt your butter in a large stock pot over medium heat. By large, I mean large–6 quarts or bigger. If all you have is a 5 quart stock pot, simply reduce the amount of water you put in, or you will have a mess on your hands.
2. Once the butter melts, add onions and garlic, and cook until onions are translucent, 5 or 6 minutes.
3. Add basil. Stir until it wilts.
4. Add tomato paste. Cook for another 5 or 6 minutes.
5. Add the tomatoes and all their juices, honey, broth, and water. Stir. Bring to a boil, and then reduce to a simmer over medium heat. Simmer for 45 minutes or so. The soup will reduce substantially.
6. Remove from heat, and let the soup cool for a few minutes. Puree the soup in batches in your blender, or use an immersion blender to break up the remaining chunks of onion and tomato.
7. Stir in cream, return to medium low heat, and allow it to cook for another 10 minutes. Just enough time to make some grilled cheese!