Fresh Tomato Basil Soup Recipe

by Mike
(California)

This is one I always make at the end of Summer when I have more tomatoes in my garden than I know what to do with. It's so fresh tasting and delicious. I add a good helping of butter too which is wonderful but you can leave it out if you want to cut down on the fat.


You Will Need
2 tablespoons of extra virgin olive oil
5 pounds of ripe tomatoes
large bunch of basil
salt and pepper
half stick of butter

Directions
1. Skin the tomatoes by putting them in boiling water for a few seconds, then peeling with a knife. Scoop out the seeds and put them and the juice in a strainer over a large bowl. Keep the juice and discard the seeds.

2. Chop the tomato flesh and put it in large skillet with the juice, basil and olive oil. Cook over a medium heat for a few minutes until the tomatoes break down.

3. Turn up the heat and cook for a few minutes until the tomatoes are soft and mushy but only barely cooked. Add the butter if you are using it and stir to dissolve. Add plenty of salt and pepper and blend the soup. You can add a little sugar if you need to but that's not usually necessary when you use tomatoes which are at their peak.


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Sep 03, 2010
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Mmmm!
by: Emer

Thanks Mike. This sounds very like a tomato soup I made recently actually. You're right. The butter is wonderful in it - though I try to leave that out unless it's a special occasion or at least when I am serving guests! With really ripe tomatoes, it's going to be great anyway.

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