The tomatoes are abundant.
Last night was chilly.
I made soup!
This tomato basil soup is a wonderful way to use up your garden tomatoes. It also freezes well for later when you want to snuggle up with a bowl full of soup, a nice grilled cheese sandwich, and fuzzy slippers.
1 large onion- diced
3 cloves of garlic-minced
3 tablespoons olive oil
4 cups of fresh diced tomatoes
1/4 cup of fresh basil-chopped
2 teaspoons of cumin
1 tablespoon dried oregano
1 teaspoon of salt
1 teaspoon of pepper
1 can diced tomatoes (14.5)
1 can tomato paste (6 oz)
1/2 cup Parmesan cheese (from the shaker can)
6 cups of stock. We typically use chicken.
In a large stock pot over medium high heat, saute the onions and garlic in the olive oil until translucent.
Next add the cumin, salt, pepper, basil and oregano and cook for 2 minutes.
Next add in the tomatoes (fresh and canned), the tomato paste, stock, parmesan cheese and simmer on low heat for 30 minutes.
When the vegetables are soft, with an immersion blender,food processor, or blender puree the soup until creamy. Be careful it is very hot.
Simmer for 10 more minutes. Serve the tomato basil soup hot or chilled with fresh Parmesan crisps (Whole Foods) and a sprig of fresh basil.
Photo Credit: Tilly’s Nest