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Fresh Tomato Basil Soup

March 25, 2013

It is supposed to be spring time, although I’m in London and with the snow over the weekend it sure doesn’t feel like it. Regardless of the confusion with the weather, technically it is still spring and I wanted to feature a spring soup but it seems I was too early because I couldn’t find any asparagus. Nonetheless we have to work with what we have and even though tomato’s peak season is summertime, I know you can get plum tomatoes all year round.

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Sometimes I think about what chemicals are going into our foods and get nervous about the effects it could have on our health. So I get excited when I can share recipes that are 100% natural and even better when the recipe requires only local ingredients. I like soup and I should probably eat it more often, it is so easy to prepare but I must admit I get tempted to add cream to every soup; cream of pumpkin, cream of broccoli, cream of asparagus….I’m sure you get the drift.

cutting fresh basil

cutting fresh basil

Basil plant

Basil plant

 I will admit while making this soup I did have some heavy cream on the kitchen counter but after cutting fresh basil from the basil plant that we have been growing and tasting the soup it was obvious that no cream was needed. This soup was light, it moved so easily in the bowl, the colour was vibrant and the natural orange-red of tomatoes not the deep dark red of tomato paste. When you drink this soup you literally feel good on the inside.

Tomato Basil Soup

Tomato Basil Soup

 

Fresh tomato basil soup

Fresh tomato basil soup

Live, Love, Eat!

April x

Fresh Tomato Basil Soup
Serves 2
A delicious bowl of soup where each ingredient sings.
Print
Total Time
30 min
Total Time
30 min
Ingredients
  1. 7 plum tomatoes, chopped
  2. ½ medium onion, diced
  3. 3 garlic cloves, diced
  4. 2.5 cups chicken stock
  5. ½ cup dry white wine
  6. 6 basil leaves, chopped
  7. 2 tablespoons extra virgin olive oil
Instructions
  1. Over medium heat in a large pan (stockpot) heat your olive oil before adding onions and garlic.
  2. Once the onions and garlic are soft (after about 3 mins) add tomatoes until they get softer.
  3. Add chicken stock and wine then bring to a boil. Once you see bubbles turn the stove down to a simmer and cook covered for 20 minutes.
  4. Remove the tomato from the stove and pour soup into the blender and add basil.
  5. Pulse the blender for less than a minute until your soup is smooth and all the tomatoes have been broken down.
  6. You can top with a few small basil leaves before serving if you’re feeling fancy 🙂
The Yummy Truth http://www.theyummytruth.com/

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2 Comments

  • Reply Amanda Hansen September 23, 2013 at 10:12 pm

    Oh wow – this is amazing!!!! Thanks so much for sharing. It’s been the perfect way to use our early fall tomato crop.

    • Reply theyummytruth September 24, 2013 at 4:19 am

      Thank you for stopping by Amanda 😀 This soup does not disappoint!

    Please let me know what you think!

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