This delicious soup is an easy summertime hit that is good consumed either hot or cold. If you have your own garden, you probably have more tomatoes that you know what to do with. This soup will put a dent on them. I timed myself the other day and this soup literally took me 10 minutes to make from start to finish. What a cinch! But the good thing is your guests will never know it as it tastes very gourmet and complicated. Let them be impressed!
Tomatoes are loaded with antioxidants and minerals and are cooling to the body. Eating them in the summer will help you to adjust to the intense summertime heat. Basil is great for digestion, for freshening the breath and uplifting one from depression. If you have tons of tomatoes, double or triple the recipe. You can freeze or can extra soup and eat it in the winter when you are tired of eating turnips and cabbage. You can also use this soup as a tomato sauce for pasta or as a marinara dip.
- 1 Tablespoon butter
- ½ an onion, diced
- 4 large, fresh, organic, heirloom tomatoes (diced) OR One 28 oz can organic tomatoes
- 1 quart (4 cups) organic, homemade chicken or beef broth
- ½ cup organic cream, cow or goat milk (preferably raw)
- 2 cloves garlic
- ½ cup or handful fresh basil or 2 teaspoons dried basil
- 1 teaspoon salt
- ½ teaspoon fresh ground pepper
- Parmesan or Crème Fraische for Garnish
- Heat butter in soup pot over medium heat.
- Add onion and sauté for 3-4 minutes.
- Add tomatoes, basil, salt, pepper, and sauté a few minutes more until soft.
- Then add broth of choice and simmer for about 2 minutes longer.
- Remove from heat and add cream or milk.
- Blend until smooth.
- Add salt, pepper to taste, and serve with a dollop of Crème Fraische or a sprinkle of fresh Parmesan