Fresh Tomato and Basil Soup

DSC_7648Back on my Carrot and Coriander Soup post, I said that almost every soup in the world starts with an onion.  Well, this creamy fresh tomato and basil soup would be the exception to that rule.

Soup-making is such an important and useful skill.

DSC_7439Clearly, these tomatoes are past their prime.  I wouldn’t want to put them on my salad, would you?

That’s why having a few cooking skills in your back pocket is so nice.  You can really reduce the amount of waste your home produces by knowing how to use up fresh ingredients after they get a little wilted and worn.

DSC_7468To make a soup out of these tomatoes, you will first have to peel them.  Plunge these tomatoes in a pot of boiling water.  Then take the pot off the heat and let the tomatoes sit here for about five minutes.

Next, lift each tomato out and put them in ice cold water.

DSC_7484Tomatoes are thin-skinned.  So whenever their environment quickly changes, they don’t have the resiliency to adapt.

DSC_7490Kind of like people.  If you’re going to be a vegetable or a fruit, be a pumpkin or a butternut squash or something.  Be resilient.  You know how hard it is to open a butternut squash?  You practically have to slam that thing with a sledgehammer to get it to crack.  That’s the kind of person you want to be.

DSC_7495
Don’t be a whiny tomato.  Ha.
DSC_7513I digress….

DSC_7522After your tomatoes have been sitting in that ice cold water for about five minutes, the skins will just rub right off.  All you have to do is brush the skins off with your fingers.

DSC_7585And that’s all there is to it.  They look pretty good now!  I could eat those.

DSC_7606“Release me…………….”

DSC_7613If you got my Independence Day reference above, you’re my new best friend.  I’m a sci-fi geek.

ENGAGE the food processor, and puree the tomatoes.

DSC_7620Mission complete.

Now, put the tomato puree on the stove and simmer for about ten minutes.  Remember, all we have in the pot right now is tomato.  You want to reduce the puree a little so it thickens.  And the heat will bring out more tomato flavor.

DSC_7623Here’s the fun part.  Take your reduced tomato puree off the heat and add fresh basil.  Just tear some leaves up and let them wilt in the hot tomatoes.  Oh, the aroma.

DSC_7648The aroma will melt you.  Next, my sidekick, heavy cream.  About 1/2 cup.  Heavy cream and I are buddies.
DSC_7654The cream will turn a piquant tomato puree into pure ambrosia.  If you use anything low-fat my arm will fly out of this computer screen and slap you.

Stir to mix.  Add salt and pepper to taste.

DSC_7673No surprise here – it’s perfect with extra-sharp cheddar grilled on toast.  I use Tillamook cheese because I’m from Oregon.  We are proud of our Tillamook cheese.

We are proud of our cheese and our resiliency.

Crack that.

Leave a Reply

%d bloggers like this: