Back 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.
Clearly, 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.
To 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.
Tomatoes are thin-skinned. So whenever their environment quickly changes, they don’t have the resiliency to adapt.
Kind 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.
Don’t be a whiny tomato. Ha.
After 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.
And that’s all there is to it. They look pretty good now! I could eat those.
If 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.
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.
Here’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.
The aroma will melt you. Next, my sidekick, heavy cream. About 1/2 cup. Heavy cream and I are buddies.
The 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.
No 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.